Obtention and uses of protein hydrolysates

Authors

  • Javier Vioque Instituto de la Grasa
  • Alfonso Clemente Instituto de la Grasa
  • Justo Pedroche Instituto de la Grasa
  • María del Mar Yust Instituto de la Grasa
  • Francisco Millán Instituto de la Grasa

DOI:

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

Keywords:

Obtention, Protein hydrolysate, Review (paper), Uses

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.

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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. grasasaceites [Internet]. 2001Apr.30 [cited 2022Dec.8];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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