Storage Stability of Food Protein Hydrolysates—A Review

Qinchun Rao, Andre Klaassen Kamdar, Theodore P. Labuza

Research output: Contribution to journalReview articlepeer-review

26 Scopus citations

Abstract

In recent years, mainly due to the specific health benefits associated with (1) the discovery of bioactive peptides in protein hydrolysates, (2) the reduction of protein allergenicity by protein hydrolysis, and (3) the improved protein digestibility and absorption of protein hydrolysates, the utilization of protein hydrolysates in functional foods and beverages has significantly increased. Although the specific health benefits from different hydrolysates are somewhat proven, the delivery and/or stability of these benefits is debatable during distribution, storage, and consumption. In this review, we discuss (1) the quality changes in different food protein hydrolysates during storage; (2) the resulting changes in the structure and texture of three food matrices, i.e., low moisture foods (LMF, aw < 0.6), intermediate moisture foods (IMF, 0.6 ≤ aw < 0.85), and high moisture foods (HMF, aw ≥ 0.85); and (3) the potential solutions to improve storage stability of food protein hydrolysates. In addition, we note there is a great need for evaluation of biofunction availability of bioactive peptides in food protein hydrolysates during storage.

Original languageEnglish (US)
Pages (from-to)1169-1192
Number of pages24
JournalCritical Reviews in Food Science and Nutrition
Volume56
Issue number7
DOIs
StatePublished - May 18 2016

Bibliographical note

Publisher Copyright:
© 2016, Copyright © Taylor & Francis Group, LLC.

Keywords

  • Maillard reaction
  • Water activity
  • bioactive peptide
  • biofunction
  • disulfide
  • moisture

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