Enzymatic Modification of Protein Functionalities

Enzymatic modification of proteins employs specific enzymes—principally proteases, transglutaminases and deamidases—to tailor physicochemical and functional properties for diverse applications. Controlled proteolysis yields peptide fractions with enhanced solubility, emulsifying and foaming capacities, reduced allergenicity and modified sensory profiles. Transglutaminase‐mediated crosslinking and deamidation by glutaminase introduce covalent inter‐ or intramolecular bonds or alter charge distributions, respectively, leading to improved gelation, thermal stability and flavour binding. The specificity of each enzyme, reaction conditions (pH, temperature, time) and degree of hydrolysis together dictate the size distribution, surface hydrophobicity and net charge of the resultant peptides or polymeric networks. These changes underpin practical applications ranging from hypoallergenic food ingredients and stable oil‐in‐water emulsions to biocompatible scaffolds in biomedical engineering. Recent advances have focused on plant‐derived proteins—such as soy, pea and pulse isolates—responding to the growing demand for alternative proteins, while animal‐based matrices continue to benefit from targeted enzymatic treatments. By integrating process engineering with molecular characterisation, current research seeks to establish robust correlations between enzyme action and functional end‐use performance, enabling rational design of protein ingredients for the food, pharmaceutical and materials sectors.

Research from Nature Portfolio

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Research from all publishers

Investigations into soy protein hydrolysates have demonstrated that pepsin digestion under non‐optimal pH conditions produces peptide fractions with markedly enhanced surface activity and emulsion stability. Detailed self‐consistent‐field modelling confirmed that specific β‐conglycinin‐derived peptides form robust interfacial layers, boosting emulsion resistance to coalescence. In parallel, studies on milk protein concentrates treated with commercial protease mixtures revealed that controlled hydrolysis notably increases solubility across a broad pH range while modulating bitterness and fluorescence signatures; correlation analyses linked higher degrees of hydrolysis to improved aqueous dispersibility but also heightened sensory bitterness. Work on pea protein isolates subjected to moderate enzymatic hydrolysis with trypsin, alcalase and flavourzyme showed that a mid‐range degree of hydrolysis optimises unfolding and partial peptide release, resulting in significant gains in solubility, foaming capacity and emulsifying activity without compromising foam stability. Collectively, these examples underscore the importance of matching enzyme specificity and hydrolysis parameters to the desired techno­functional outcome.

Enzymatic Modification of Protein Functionalities publication trend

The graph below shows the total number of articles in enzymatic modification of protein functionalities across all publications each year (not limited to Nature Index journals).

Technical terms

Proteolysis: Enzymatic cleavage of peptide bonds yielding shorter peptides and amino acids.

Degree of hydrolysis (DH): Percentage of peptide bonds cleaved during enzymatic treatment.

Emulsifying activity: Capacity of proteins or peptides to reduce interfacial tension and stabilise oil‐water emulsions.

Foaming capacity and stability: Ability to generate and maintain gas‐liquid foams under defined conditions.

Deamidation: Enzymatic conversion of glutamine residues to glutamate, altering protein charge and solubility.

References

1. Surface adsorption properties of peptides produced by non-optimum pH pepsinolysis of proteins: A combined experimental and self-consistent-field calculation study. Journal of Colloid and Interface Science (2023).
2. Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties. Food Science & Nutrition (2015).
3. Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates. Foods (2021).
4. Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein. Foods (2022).