Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India.
Crit Rev Food Sci Nutr. 2023;63(30):10412-10443. doi: 10.1080/10408398.2022.2081665. Epub 2022 Jun 2.
The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food. However, lack of solubility and extensive aggregability of proteins have increased the demand for enzymatically hydrolyzed proteins, to impart functional and structural modifications to food products. The review elaborates the recent application of various proteins, protein hydrolysates, and their role in texture modification. The impact of protein hydrolysates interaction with other food macromolecules, the effect of pretreatments, and dependence of various protein functionalities on textural and structural modification of food products with controlled enzymatic hydrolysis are explained in detail. Many researchers have acknowledged the positive effect of enzymatically hydrolyzed proteins on texture modification over natural protein. With enzymatic hydrolysis, various textural properties including foaming, gelling, emulsifying, water holding capacity have been effectively improved. It is evident that each protein is unique and imparts exceptional structural changes to different food products. Thus, selection of protein requires a fundamental understanding of its structure-substrate property relation. For wider applicability in the industrial sector, more studies on interactions at the molecular level, dosage, functionality changes, and sensorial attributes of protein hydrolysates in food systems are required.
对清洁标签的需求增加了对天然质地改性成分的重视。蛋白质是独特的化合物，可以在食品中赋予独特的质地和结构变化。然而，由于蛋白质的溶解度低和广泛聚集性，人们对酶解蛋白质的需求增加了，以赋予食品产品功能性和结构改性。本综述详细阐述了各种蛋白质、蛋白质水解物的最新应用及其在质地改性中的作用。详细解释了蛋白质水解物与其他食物大分子的相互作用、预处理的影响，以及各种蛋白质功能对受控酶解食品产品质地和结构改性的依赖性。许多研究人员已经承认，酶解蛋白质在质地改性方面优于天然蛋白质。通过酶解，可以有效地改善各种质地特性，包括泡沫形成、胶凝、乳化、持水性。显然，每种蛋白质都是独特的，并赋予不同食品产品特殊的结构变化。因此，选择蛋白质需要对其结构-底物特性关系有基本的了解。为了在工业领域更广泛地应用，需要对蛋白质水解物在食品系统中的分子水平相互作用、剂量、功能变化和感官特性进行更多的研究。
