Hydrolysed vegetable protein

S. A. Eriksen I. S. Fagerson, Non-Volatile Nitrogen Compounds in Hydrolysed Vegetable Protein. In Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology G. E. Inglett, L. Munck, Eds. Academic Press New York,... 

Alanine made in this way must be racemic, because the starting materials are achiral. However, if we isolate alanine from a natural source—by hydrolysing vegetable protein, for example—we find that this is not the case. Natural alanine is solely one enantiomer, the one drawn below. Samples of chiral compounds that contain only one enantiomer are called enan-tiomerically pure. We know that natural alanine contains only this enantiomer from X-ray crystal structures. 

Thiamine degradation has a good share in meat aroma formation [17,64]. Neutral and acidic conditions favour the formation of 13 [65], which is a key component in boiled meat [66, 67[. It has already earlier been identified in a meat-like process flavouring [68[, prepared from cysteine, thiamine, hydrolysed vegetable protein and water [69]. Bolton and co-workers [70] showed that in model experiments with thiamine, [ S]-cysteine, glucose and xylose, only 8% of 13 contained sulphur from cysteine. They concluded that thiamine (43) was the primary precursor for the generation of 13 in this system. 

Thiamine is another key sulphur precursor used for meat-like process flavours. Bid-mead and co-workers [95] used thiamine as precursor in combination with an aliphatic carboxylic acid to obtain roasted meat flavours. The reaction can be carried out in presence or absence of a carbohydrate. For example, refluxing thiamine, cysteine hydrochloride and a carbohydrate-free HVP (hydrolysed vegetable protein) for 4 hours results in a product with beef flavour. Giacino [69] proposes the reaction of thiamine with a cysteine-containing peptide, e.g. glutathione or an amino acid mixture containing cysteine, and adding aldehydes and ketones after the reaction. The reaction is preferably carried out in fat. 

Hydrolysed vegetable proteins that have been obtained from acid hydrolysis (HVP) contain chlorohydrins [116] such as 3-chloro-l,2-propandiol (68, 3-MCPD). The European Union limits 3-MCPD in soy sauce and HVP to 20 pg/kg [117]. The level of 3-MCPD in other foods such as toasted bread, grilled cheese and fried batter strongly depends on the cooking conditions, especially the temperature [118]. Process... 

Hydrolysed vegetable protein Hydrolysed whey protein Hydrolysed yeast extract Meat extract ... 

Synonyms HVP Protein hydrolysates, vegetable Proteins, vegetable, hydrolysate Protein, vegetable, hydrolyzed Vegetable protein hydrolysate Vegetable protein, hydrolyzed Definition Hydrolysate of vegetable protein derived by acid, enzyme or other method of hydrolysis Properties Sol. in water... 

Vegetable oil mist. See Vegetable oil Vegetable pepsin. See Papain Vegetable protein hydrolysate Vegetable protein, hydrolyzed. See Hydrolyzed vegetable protein... 

HVP-like Meaty, brothy and vegetable aroma associated with hydrolysed vegetable protein (HVP) diluted in water... 

Free amino acids are only found in small amounts in most foods. Therefore, they only influence the flavour of foods when production is based on proteolysis (some cheeses, but also meat and fish). Enzymatic hydrolysates of proteins (such as soy sauces) or hydrolysed vegetable proteins (add hydrolysates), which contain only amino acids, are used extensively as seasonings. 

Keratins have limited uses in the food industry. In combination with vegetable protein-rich materials, keratin is sometimes used for the production of acid protein hydrolysates (hydrolysed vegetable proteins used as food seasonings). Outside the food industry, alkaline hydrolysis of keratin is used for the production of glues. 

Chemical protein hydrolysates, also called hydrolysed plant proteins or hydrolysed vegetable proteins, are typically produced by hydrochloric acid (HCl) hydrolysis of various proteinaceous vegetable raw materials (defatted oilseed meals, wheat gluten. 

DCP and its isomer 2,3-DCP were identified in hydrolysed vegetable protein in 1978, while the main chlorine-containing substance, 3-CPD, was found in 1982 and its 2-CPD isomer was... 

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