Technical-functional activities of hydrolysates derived from vegetable proteins

Abstract

Vegetable proteins are a good alternative to animal sources in obtaining hydrolysates with technical functional activities due to their safety, low cost and ease of large-scale production. Protein hydrolysates can enhance the functionality of proteins, resulting in the improvement of several technical and functional properties such as water and oil retention capacity, emulsification, solubility, foaming and gelling properties. Among the main methods used to obtain hydrolysates from vegetable proteins, enzymatic hydrolysis stands out. This method has several advantages over chemical hydrolysis, such as high specificity and low toxicity. In this context, this work makes an approach on the hydrolysates derived from vegetable proteins and their main technical-functional properties studied.