This study produced enzymatic protein hydrolysates from hemp and pea seeds, using papain and chymotrypsin, followed by their incorporation into soybean-based meat analogues (MAs). The hydrolysates, hemp papain (HPH), hemp chymotrypsin (HCH), pea papain (PPH) and pea chymotrypsin (PCH) were each used at the ratio of 8, 16 and 24% (w/w) of the soy protein concentrate (SPC) to develop MAs. The extruded MAs were tested for texture, bitterness intensity, antioxidant, and enzyme inhibition properties. The MAs with hydrolysates had decreased hardness as the hydrolysates content increased while bitterness intensity was lower for the MAs containing hydrolysates when compared with SPC (Control). The MAs with hydrolysates exhibited better cutting force relative to the MA that contained only SPC. MAs containing HPH, particularly those made with 16 and 24% HPH had higher α-glucosidase inhibition, DRSA and FRAP activities than SPC (Control). All the MAs made with pea seed hydrolysates showed higher acetylcholinesterase (AChE) inhibitory activities than SPC (Control), except SPC+8%PCH, which was slightly lower than SPC (Control). Only the MAs made from hemp hydrolysates showed inhibition against renin while those made from pea hydrolysates and SPC-control had no inhibition. Results from this study indicate the potential use of plant-based protein hydrolysates to create novel MAs through enhanced sensory and bioactive properties.
Agunbiade et al. (Sun,) studied this question.