Alcalase for Food-Protein-Derived Bioactive Peptides: Trends, Gaps, and Translational Opportunities

Comparative studies report inconsistent peptide yields, bioactivities, and sensory outcomes for Alcalase across substrates, creating uncertainty about when it should be favored over other proteases. This study mapped research on hydrolysis of food proteins with Alcalase to quantify scientific output, organize thematic trends, and identify gaps relevant to peptide-based functional foods. A bibliometric analysis of Web of Science records (2004–2024) was performed in R (bibliometrix), using co-occurrence networks, temporal overlays, and conceptual mapping. The dataset comprised 203 documents from 78 sources, exhibiting a 10.3% annual growth rate and a 36.9% international co-authorship rate. Themes clustered around antioxidant and angiotensin-converting enzyme (ACE) inhibitory peptides, particularly in dairy and marine matrices, are supported by workflows combining Alcalase hydrolysis with size-guided ultrafiltration, RP-HPLC (Reverse Phase High-Performance Liquid Chromatography), and, more recently, in silico analyses and encapsulation studies. Recurrent limitations were identified: heterogeneous hydrolysates and uneven reporting that hinder sequence–activity correlations, gastrointestinal degradation and bitterness affecting applicability, and scale-up and purification choices influencing feasibility. The mapping clarified where Alcalase enables bioactive peptide generation and highlighted practical priorities, including protocol standardization and enzyme benchmarking, the integration of peptidomics and machine learning with targeted assays, and formulation-focused validation (encapsulation, stability, and delivery) to bridge in vitro activity to real-world use. These directions support the production of reproducible, application-ready peptide ingredients.