Table. 5. Table 5

Application of protein hydrolysates of the legumes in food products

Source of protein hydrolysate	Types of food tested	Influence on food product	References
Soybean	Sausages	Enhanced gel forming and emulsion stability properties	Kamani et al., 2019
	Beef burger	Improved water holding capacity of patties	Carvalho et al., 2017
Pigeon pea	Maize-based snack (Kokoro)	The results of the proximate analysis showed a significant increase in the protein content of the snacks as the protein hydrolysate content in the final product increased	Akoja et al., 2017
Lablab	Semi-dried rice noodle	Lablab protein hydrolysate (at a concentration of 200 mg/mL) not only improved the color of the noodles but also reduced the cooking time. Furthermore, when compared to the control noodle without any additive, the addition of Lablab protein hydrolysate significantly increased the shelf life of the noodles, extending it by more than three times	Bai-Ngew et al., 2021
	Apple juice	Significantly reduced the production of oxidative compounds in apple juice relative to protein concentrates and control	Roy et al., 2022
Lima bean	Pasta	After the processing of pasta, the addition of Phaseolus lunatus hydrolysates at 5% and 10% concentrations resulted in the retention of the majority of their antioxidant activity. Although a slight reduction in antioxidant activity was observed, it was determined that neither leaching nor inactivation during pasta cooking led to the loss of bioactivity in the hydrolysates	Drago et al., 2016
Mung bean	NA
Bambara groundnut	NA
Jack bean	NA
Winged bean	NA

NA, not available.

Prev Nutr Food Sci 2023;28:209~223 https://doi.org/10.3746/pnf.2023.28.3.209