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.
Downloads
Download data is not yet available.
Downloads
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.19];52(2):132-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/385
Issue
Section
Reviews
License
Copyright (c) 2001 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
