Effect of enzyme-assisted hydrolysis on functional properties of faba bean and oat protein emulsions for fermented dairy alternatives

Abstract

This study investigated the enzymatic hydrolysis of oat and faba bean protein mixtures and their application in plant-based yogurt analogues. Various process conditions, ingredient ratios, and enzyme treatments were evaluated to optimize protein solubility, emulsion stability, and fermentation performance. Protease treatment enhanced protein solubility by up to 78% in oat protein and up to 16% in faba bean protein, while starch hydrolysis prevented gel formation of starch and increased glucose concentrations from 0 to 28 mg ml-1, which further supported fermentation. Microstructural analysis revealed that moderate oat protein content in a faba protein base balanced protein solubility and reduced protein aggregation, leading to more stable emulsions and a thicker yogurt base texture. Fermented yogurt analogues produced using the optimized mixture exhibited desirable acidity, texture, and stability, demonstrating enzymatic hydrolysis as a key strategy to improve plant protein functionality in food formulations. Our results contribute to valuable insights into formulating high-quality, nutritious, and stable fermented plant-based dairy alternatives by harnessing protein modifications and starch saccharification. This approach supports consumer demand for sustainable, health-promoting plant-based fermented foods with enhanced sensory and nutritional attributes.