Abstract: The foaming capacity of protein is an important factor affecting the quality of a series of confectionery products such as bakery products and ice cream. As a mild, low energy-consuming, and highly specific method, enzymatic hydrolysis has been applied to improve the foaming capacity of protein. However, there are few review articles on the factors influencing the effect of enzymatic modification on the foaming capacity of proteins and the underlying mechanisms. Therefore, this article reviews the foaming and destabilization mechanisms of proteins and the factors influencing them, and explains the exact mechanisms behind the effects of enzymatic hydrolysis and the characteristics of enzymatic hydrolysates on the foaming capacity of proteins. We hope that this review provides a theoretical basis for further research on the foaming capacity of proteins.

Key words: protein; foaming capacity; enzymatic hydrolysis; mechanism