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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties

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Abstract

Plant-based proteins have shown great potential as an alternative substitute for animal proteins to meet the increasing global demand. Nevertheless, several limitations mitigate plant-based protein application and utilization. As a panacea to meeting the market demand, it is imperative to modify plant-based proteins to produce improved quality and techno-functionalities compared to conventional animal protein ingredients. Enzymatic, chemical, and physical modifications have been used for plant-based proteins, which have shown exciting results in improving their techno-functional properties, digestibility, and inherent allergenicity. Among these modification methods, the low-cost, limited time, high sensitivity, and high reproducibility give enzymatic modification leverage over chemical and physical methods. This review gave a concise summary of the advantages and disadvantages of enzymatic modifications. The efficacy of enzymatic modification in producing protein ingredients from plant sources with improved techno-functional properties, digestibility, and alleviated allergenicity was discussed. Furthermore, the application of enzymatic modification in the production of bioactive compounds with health-beneficial properties adds in no small measure to the novelty of this review.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.

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Funding

The authors would like to acknowledge funding support from the Canada Research Chairs Program to N. Bandara and R.E. Aluko and the NSERC Discovery Grant Program to N. Bandara (RGPIN 2020–07136) and R.E. Aluko (RGPIN 2018–06019).

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Authors and Affiliations

  1. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    Oladipupo Odunayo Olatunde, Olamide Sulaimon Fadairo, Anujit Ghosal, Rotimi E. Aluko & Nandika Bandara

  2. Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    Oladipupo Odunayo Olatunde, Olamide Sulaimon Fadairo, Anujit Ghosal, Rotimi E. Aluko & Nandika Bandara

  3. School of Food Science and Technology, Faculty of Science and Technology, Thammasat, Thailand

    Iyiola Olayinka Owolabi

  4. Department of Food & Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatchewan, S7N 5A8, Canada

    Oluwafemi Jeremiah Coker

  5. Food Processing Development Centre, Ministry of Agriculture and Forestry, Leduc, AB, T9E 7C5, Canada

    Olugbenga Philip Soladoye

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  1. Oladipupo Odunayo Olatunde
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  2. Iyiola Olayinka Owolabi
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  3. Olamide Sulaimon Fadairo
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  5. Oluwafemi Jeremiah Coker
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  6. Olugbenga Philip Soladoye
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  7. Rotimi E. Aluko
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  8. Nandika Bandara
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Contributions

Oladipupo O. Olatunde, Iyiola O. Owolabi, Olamide S. Fadairo, Anujit Ghosal, and Oluwafemi J. Coker collected and compiled the data, wrote the manuscript, and revised it. Olugbenga P. Soladoye, Rotimi E. Aluko, and Nandika Bandara revised the manuscript. Oladipupo O. Olatunde and Nandika Bandara planned, drafted, and revised the manuscript.

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Correspondence to Nandika Bandara.

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Olatunde, O.O., Owolabi, I.O., Fadairo, O.S. et al. Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties. Food Bioprocess Technol 16, 1216–1234 (2023). https://doi.org/10.1007/s11947-022-02971-5

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