Proteases for obtaining of food protein hydrolysates from proteinaceous by-products

Abstract

Due to the increasing shortage of food protein in the world, the most effective and complete use of proteinaceous substrates is an urgent task. The most promising way to utilize secondary protein-containing raw materials is to increase its nutritional value through enzymatic hydrolysis. The use of protein hydrolysates obtained from protein-containing by-products has great potential in various areas of the food industry, as well as in the production of foods for medical and special dietary uses.

The aim of the research was to propose optimal methods for processing protein substrates to obtain hydrolysates with desired properties, taking into account the characteristics of the main types of proteinaceous by-products and the specificity of proteases used.

Material and methods. We used the data contained in PubMed, WoS, Scopus, and eLIBRARY.RU databases, which meet the requirements of scientific reliability and completeness.

Results. Collagen-containing wastes from the meat, poultry and fish processing industries, whey, soy protein and gluten are the main types of protein-containing by-products successfully used to produce food and functional hydrolysates. The molecular structure, basic biological and physico-chemical properties of collagen, whey proteins, various protein fractions of wheat gluten and soy protein are described. The expediency of enzymatic treatment of protein-containing by-products using proteases is shown to reduce antigenicity and eliminate anti-nutritional properties, improve nutritional, functional, organoleptic and bioactive properties for subsequent use in food production, including those for medical and special dietary uses. Information is presented on the classification of proteolytic enzymes, their main properties, and the effectiveness of their use in the processing of various types of proteinaceous by-products.

Conclusion. Based on the literature data analysis, the most promising methods for obtaining food protein hydrolysates from secondary protein-containing raw materials are proposed, including pretreatment of substrates and the selection of proteolytic enzymes with a certain specificity.

Keywords:collagen; soy protein; whey4 gluten4 proteases; hydrolysates

Funding. This research was carried out within the framework of the Program of Basic Scientific Research of the State Academies of Sciences for 2022–2024 (topic No. FGMF-2022-0006).

Conflict of interest. The authors declare no conflict of interest.

Contribution. The concept and design of the study – Sereda A.S., Kostyleva E.V.; collection and processing of the material – Kurbatova E.I., Velikoretskaya I.A.; text writing – Kostyleva E.V., Sereda A.S.; article design – Velikoretskaya I.A., Kurbatova E.I.; editing of the article – Kostyleva E.V., Tsurikova N.V.; approval of the final version of the article, responsibility for the integrity of all parts of the article – all authors.

For citation: Kostyleva E.V., Sereda A.S., Velikoretskaya I.A., Kurbatova E.I., Tsurikova N.V. Proteases for obtaining of food protein hydrolysates from proteinaceous by-products. Voprosy pitaniia [Problems of Nutrition]. 2023; 92 (1): 116–32. DOI: https://doi.org/10.33029/0042-8833-2023-92-1-116-132 (in Russian)

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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