Mechanisms of plastein formation, and prospective food and nutraceutical applications of the peptide aggregates

Plastein is a protease-induced peptide aggregate with prospective application in enhancing the nutritional quality of proteins and debittering protein hydrolysates. These properties are yet to be applied in product development possibly due to economic considerations (production cost vs. product yields). This paper reviews currently proposed mechanisms of plastein formation including condensation, transpeptidation and physical interaction of aggregating peptides. Emerging findings indicate that plastein possesses bioactivities, thereby expanding its prospective application. The role of proteases in inducing peptide interaction in plastein remains unclear. Understanding the protease function will facilitate the development of efficient proteases and scalable industrial processes for plastein production.

Modification of technological properties of fish protein concentrates

Fish protein concentrates are mixtures of cross-linked and aggregated molecules of different muscle proteins. The final conformation of the components of the mixtures is formed as a result of procedures applied to convert the raw materials into a product of desirable and stable sensory properties, containing less than 0.1% of lipids. To achieve this end usually extraction with hot organic solvents, mainly isopropyl alcohol and 1,2-dichloroethene, followed by air drying are employed. These conditions bring about denaturation of many of the proteins followed by aggregation of the molecules due to the interaction of reactive functional groups in extended polypeptide chains. In the final product a large proportion of hydrophobic groups is exposed to the solvent and the proteins exhibit an extremely low water affinity. Such concentrates, although valuable as protein supplements, have only limited suitability as active components of various processed foods, as they have poor technological value. They are insoluble or have a very low water dispersibility and swelling ability, do not form gels after heating, or have any significant fat-emulsifying capacity. Changing the dissociation or number of ionic groups of the molecules prior to extraction, e.g., by acidifying or acylating, can partially reduce the denaturing effect of heat and organic solvents and thus improve the functional properties of the product. An upgrading of the quality of concentrates produced by hot extraction can be achieved by partial enzymatic or chemical deaggregation, hydrolysis followed by the plastein reaction, or formation of suitable derivatives. The best results have been obtained by partial hydrolysis of acylated proteins or precipitation of the aggregated products using sodium hexametaphosphate. The functional properties of such products are comparable to those of vegetable protein isolates used as meat extenders. Various proteins of high technological value can be also obtained by enzymatic hydrolysis of the raw material, followed by separation of the lipids without organic solvent extraction. Such products, however, have a distinct odor and flavor and must be stabilized because of residual lipids.