Obtention and uses of protein hydrolysates

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.