Functional Properties of Enzymatic Food Protein Hydrolysates

Enzymatic food protein hydrolysates (FPHs) have emerged as innovative ingredients in food science, offering enhanced functional and bioactive properties. This review provides a critical overview of FPHs, beginning with their background and significance, followed by an exploration of enzymatic hydrolysis mechanisms, key influencing factors, and comparisons with alternative methods. Various protein sources, including animal-based, plant-based, and emerging alternatives such as insects and algae, are examined for their potential in hydrolysate production. Functional properties such as solubility, emulsifying, foaming, gelation, and antioxidant capacities in food systems are highlighted, alongside challenges in process optimization, bitterness mitigation, and regulatory hurdles. The use of precision fermentation is discussed as a promising tool for producing new peptides with structure, functionality, and sensory attributes that could accelerate innovation in the field. By addressing these opportunities and challenges, this review outlines the future potential of FPHs in sustainable food systems and functional food applications.