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

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

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 physicoch...

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Bibliographic Details
Main Authors: Wen-Chieh Sung, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, Wei-Ju Lee
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
potato protein
enzymatic hydrolysis
papain
bromelain
emulsifying property
Online Access:https://www.mdpi.com/2304-8158/14/6/978
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