title: Storage Stability of Food Protein Hydrolysates-A Review.
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.
authors.affiliation: a Department of Nutrition, Food and Exercise Sciences , Florida State University , Tallahassee , Florida , USA.
authors.forename: Qinchun
authors.initials: Q
authors.lastname: Rao
authors.affiliation: b Department of Food Science and Nutrition , University of Minnesota , St. Paul , Minnesota , USA.
authors.forename: Andre
authors.initials: A
authors.lastname: Klaassen Kamdar
authors.affiliation: b Department of Food Science and Nutrition , University of Minnesota , St. Paul , Minnesota , USA.
authors.forename: Theodore P
authors.initials: TP
authors.lastname: Labuza
mesh_terms: D000818:Animals; D004044:Dietary Proteins / Q000737:chemistry*; D004355:Drug Stability; D005519:Food Preservation; D055951:Functional Food / Q000032:analysis; D006293:Health Promotion; D006801:Humans; D011492:Protein Hydrolysates / Q000737:chemistry*; D014867:Water / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D011492:Protein Hydrolysates; D014867:Water
keywords: Maillard reaction; Water activity; bioactive peptide; biofunction; disulfide; moisture