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Acta bioquímica clínica latinoamericana
versión impresa ISSN 0325-2957versión On-line ISSN 1851-6114
Resumen
BENITEZ, Ricardo; IBARZ, Albert y PAGAN, Jordi. Protein hydrolysates: processes and applications. Acta bioquím. clín. latinoam. [online]. 2008, vol.42, n.2, pp.227-236. ISSN 0325-2957.
In the enzymatic hydrolysis of proteins up to peptides or amino acids, by the action of proteolytic enzymes, the final composition and therefore the use of the hydrolizates will depend on the protein source, on the type of protease used, on the hydrolysis conditions and on the hydrolysis grade reached in the reaction. Hydrolizates are used widely in food technology due to their nutritional or functional properties (solubility, emulsifient power, foaming capacity). This work shows the present trend in the skills used to obtain hydrolizates by means of enzymes as well as the different methods used for the control of these preparations; besides theirs likely applications are also indicated.
Palabras clave : Enzymatic hydrolysis; Proteins; Proteases; Characterization; Degree of hydrolysis.