Taste and aroma of foods are recognized properties that contribute to increasing food acceptance and consumption, and methods for improving these attributes are highly sought after. For this, natural compounds are widely investigated and include peptides from fungi and plant proteins, which are alternative sources of protein in vegan and vegetarian diets. According to the specificity of peptidases and the protein substrates, a variety of peptides can be produced from enzymatic hydrolysis, which is an important advantage compared with chemical hydrolysis. Therefore, the following article discusses the use of proteolytic enzymes to produce protein hydrolysate from nonanimal sources for improving the sensory properties and nutritional value of foods.

中文翻译：

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非动物蛋白质的酶水解以改善食品的营养和感官特性

食品的味道和香气是公认的有助于提高食品接受度和消费量的特性，并且非常需要改善这些特性的方法。为此，广泛研究了天然化合物，包括来自真菌和植物蛋白的肽，它们是纯素和素食饮食中蛋白质的替代来源。根据肽酶和蛋白质底物的特异性，酶水解可以产生多种肽，这是与化学水解相比的重要优势。因此，以下文章讨论了使用蛋白水解酶从非动物来源生产蛋白质水解物以改善食品的感官特性和营养价值。