Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins

The demand for plant proteins has increased significantly due to consumer's concern for sustainability and various health benefits, although their wider utilisation is still limited. This review provides an update of recent literatures to produce and characterise plant protein-derived peptides, for applications in food emulsions. The hydrolysis duration, pH value, temperature, type of enzyme, and degree of hydrolysis affect functional properties such as emulsifying capabilities and antioxidant activities of plant peptides. Moderate pH and a well-controlled degree of hydrolysis lead to improved emulsification capability of the peptides. A comparison of emulsifying activity index, emulsion stability index, and antioxidant capacity of peptides from different plant sources is presented as well. • Enzymatic hydrolysis could improve emulsification performance of plant protein. • Antioxidant property may increase especially for low-molecule protein hydrolysates. • Degree of hydrolysis is the key factor for performance of protein hydrolysates.