Obtention and uses of protein hydrolysates

被引：0

作者：

Vioque, J ^{[1
]}

Clemente, A ^{[1
]}

Pedroche, J ^{[1
]}

Yust, MD ^{[1
]}

Millán, F ^{[1
]}

机构：

[1] Inst Grasa, Seville 41012, Spain

来源：

GRASAS Y ACEITES | 2001年 / 52卷 / 02期

关键词：

obtention; protein hydrolysate; review (paper); uses;

D O I：

10.3989/gya.2001.v52.i2.385

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：132 / 136

页数：5

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