Research Progress of Enzyme Catalyzed Plastein Reactions

LI Yunliang; ZHOU Anqi; RUAN Siyu; MA Haile

doi:10.13386/j.issn1002-0306.2021120083

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 454-462. > DOI: 10.13386/j.issn1002-0306.2021120083

LI Yunliang, ZHOU Anqi, RUAN Siyu, et al. Research Progress of Enzyme Catalyzed Plastein Reactions[J]. Science and Technology of Food Industry, 2022, 43(22): 454−462. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120083.

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Research Progress of Enzyme Catalyzed Plastein Reactions

School of Food and Biological Engineering, Jiangsu Univercity, Zhenjiang 212013, China

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Received Date: December 07, 2021
Available Online: August 31, 2022

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Abstract

Abstract

Enzyme catalyzed plastein reactions refer to the process of catalyzing concentrated protein hydrolysate into protein analogues by protease under suitable conditions. Enzyme catalyzed plastein reactions can not only make up for the defects of natural protein in the amino acid composition, improve protein functionality and the flavor of protein hydrolysates, and provide new protein sources for scientific research and production, but also the products obtained by this method have high bioavailability, and no side effects, so it has received extensive attention from the scientific community and has been gradually applied to the food industry. This article introduces the mechanism, influencing factors, product characteristics and applications of enzyme catalyzed plastein reactions in the food field, in order to provide new methods for the improvement of food quality and new ways for the development of new foods.
- enzyme catalyzed plastein reactions,
- debittering,
- biological potency,
- functional properties,
- new protein sources

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