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Obtention and uses of protein hydrolysates
- Source :
- Grasas y Aceites, Vol 52, Iss 2, Pp 132-136 (2001)
- Publication Year :
- 2001
- Publisher :
- Consejo Superior de Investigaciones Científicas, 2001.
-
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.
Details
- Language :
- English, Spanish; Castilian
- ISSN :
- 00173495 and 19884214
- Volume :
- 52
- Issue :
- 2
- Database :
- Directory of Open Access Journals
- Journal :
- Grasas y Aceites
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.474040eef39d4dd6bc81316fcf15c020
- Document Type :
- article
- Full Text :
- https://doi.org/10.3989/gya.2001.v52.i2.385