Obtention and uses of protein hydrolysates
DOI:
https://doi.org/10.3989/gya.2001.v52.i2.385Keywords:
Obtention, Protein hydrolysate, Review (paper), UsesAbstract
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.
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Published
2001-04-30
How to Cite
1.
Vioque J, Clemente A, Pedroche J, Yust M del M, Millán F. Obtention and uses of protein hydrolysates. Grasas aceites [Internet]. 2001Apr.30 [cited 2024Apr.20];52(2):132-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/385
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Section
Reviews
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