Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes

Abstract

There is burgeoning research interest in utilising legume proteins as eco-friendly and nutritionally-relevant plant-based alternatives to animal proteins. However, legume proteins exhibit techno-functional limitations that impede their widespread food applications. Herein, we review how enzymatic hydrolysis of legume proteins can be exploited to alter physical properties, improving their surface related functionalities based on current literature. The choice of enzyme, particularly the selectivity plays a significant role in obtaining different emulsifying and interfacial properties of legume protein hydrolysates. Several physicochemical characteristics synergistically affect the surface functional performance of legume proteins. Outlining future directions, this review highlights the transformative potential of enzymatic hydrolysis in legume proteins for enhancing the textural (lubrication) aspects. Additionally, precise measurements of structures of hydrolysates are a necessary undertaking in the future. • Legume proteins are sustainable and nutritious variants of alternative proteins • Enzymatic hydrolysis may improve the surface functionalities of legume proteins • Enzyme specificity influences physicochemical properties of the hydrolysates • Enzymatic hydrolysis may alter astringency perception, a largely unexplored area • Interfacial rheology of hydrolysed legume proteins remains poorly understood

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