Nutritional, Functional and Bioactive Protein Hydrolysates

Abstract

Protein hydrolysates are products derived from hydrolysis of the protein's peptide bonds, producing peptides with different sizes and free amino acids. Enzymatic hydrolysis using commercial proteases is the preferred method for developing protein hydrolysates due to its ability to cleave peptide bonds at specific sites. This modification on the protein has an effect on its nutritional, functional and bioactive properties. Protein hydrolysates have been prepared using animal (milk, poultry, egg, fish, seafood, etc.), plant (soy, corn, chickpea, flaxseed, etc.) and novel (insects, algae) protein sources. The superior protein quality of many hydrolysates has allowed for their application in food formulation destined for individuals with diet restrictions or those seeking a higher protein intake (e.g. athletes). Meanwhile, the functional properties (solubilization, emulsification, foaming and gelling) of protein hydrolysates has allowed for a wide application in the food industry. More recently, the focus of study has shifted towards the bioactive properties in human health. In vitro, animal and clinical studies have demonstrated the antioxidant, anti-hypertensive and antidiabetic, among others, potentials of protein hydrolysates derived from different protein sources. Challenges remain with the generation of bitter peptides and allergenicity, both of which require further investigations.