Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes

There is burgeoning research interest in utilising legume proteins as eco-friendly and nutritionally relevant plant-based alternatives to animal proteins. However, legume proteins exhibit technofunctional limitations that impede their widespread food applications. Herein, we review how enzymatic hydrolysis of legume proteins can be exploited to alter physical properties, improving their surface-related functionalities based on current literature. The choice of enzyme, particularly the selectivity, plays a significant role in obtaining different emulsifying and interfacial properties of legume protein hydrolysates. Several physicochemical characteristics synergistically affect the surface functional performance of legume proteins. Outlining future directions, this review highlights the transformative potential of enzymatic hydrolysis in legume proteins for enhancing the textural (lubrication) aspects. Additionally, precise measurements of structures of hydrolysates are a necessary undertaking in the future.