Grasas y Aceites, Vol 52, No 2 (2001)

Obtention and uses of protein hydrolysates


https://doi.org/10.3989/gya.2001.v52.i2.385

Javier Vioque
Instituto de la Grasa, Spain

Alfonso Clemente
Instituto de la Grasa, Spain

Justo Pedroche
Instituto de la Grasa, Spain

María del Mar Yust
Instituto de la Grasa, Spain

Francisco Millán
Instituto de la Grasa, Spain

Abstract


A review on the obtention of plant protein hydrolysates for food use has been carried out. First, the components and factors that participate in the hydrolysis are described. Then a description of the different types of hydrolysates is done: limited hydrolysates (between 1% and 10% degree of hydrolysis) that are used to improve functional properties of foods; hydrolysates with variable degree of hydrolysis that are used as flavourings; by last, extensive hydrolysates (degree of hydrolysis above 10%) that are used as protein suplement in the diet or with a defined composition for the treatment of specific illness.

Keywords


Obtention; Protein hydrolysate; Review (paper); Uses

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