Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers.

Wen-Chieh Sung, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, Wei-Ju Lee

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Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Aquafaba Hydrolysates as Functional Ingredients in Muffin Cakes: Effects on Physicochemical Properties, Quality Attributes, and Antioxidant Activity.Foods (Basel, Switzerland) · 2025
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6 authors.

Wen-Chieh SungDepartment of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan.ORCID 0000-0001-8318-8114

Chui-Xuan TanSchool of Food Safety, Taipei Medical University, Taipei 11031, Taiwan.

Pei-Hsuan LaiDepartment of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan.

Shang-Ta WangDepartment of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan.ORCID 0000-0002-7931-4170

Tai-Ying ChiouSchool of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, Hokkaido 090-8507, Japan.ORCID 0000-0002-2114-9088

Wei-Ju LeeSchool of Food Safety, Taipei Medical University, Taipei 11031, Taiwan.ORCID 0000-0003-2824-9572

Funding

National Science and Technology 113-2221-E-019-004

6 · The paper itself

Abstract

In recent years, plant-derived food proteins have gained increasing attention due to their economic, ecological, and health benefits. This study aimed to enhance the functional properties of potato protein isolate (PPI) through enzymatic hydrolysis with papain and bromelain, evaluating the physicochemical and emulsifying characteristics of the resulting potato protein hydrolysates (PPHs) for their potential use as plant-based emulsifiers. PPHs were prepared at various hydrolysis times (0.25-2 h), resulting in reduced molecular weights and improved solubility under acidic conditions (pH 4-6). PPHs exhibited higher ABTS radical-scavenging activity than PPI. The foaming stability (FS) of bromelain-treated PPI was maintained, whereas papain-treated PPI showed decreased FS with increased hydrolysis. Bromelain-treated PPHs demonstrated a superior emulsifying activity index (EAI: 306 m

Indexed as

bromelainemulsifying propertyenzymatic hydrolysispapainpotato protein

Identifiers

PMID40231977

DOI10.3390/foods14060978

PMCPMC11941777

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