Hydrolyzed plant protein

Yeast extract, hydrolyzed vegetable protein (HVP), and hydrolyzed plant protein (HPP) as natural additives are a way in which manufacturers include MSG without having to declare it on the label and for this reason they are a health threat created by hidden allergens. Baker s yeast (Saccharomyces cerevisiae), yeast preparation, and yeast extract which are widely used by the food industry as flavoring in, for example, powdered and readymade sauces and soups can develop multiple anaphylactic reactions after ingestion in mold-allergic patients (Airola et al. 2006). 

Acid-Hydrolyzed Proteins Hydrolyzed Vegetable Protein (HVP) Hydrolyzed Plant Protein (HPP) Hydrolyzed (Source) Protein Extract Acid-Hydrolyzed Milk Protein... 

The production of plant derived seasonings from acid hydrolyzed plant proteins is described elsewhere. Recently the acid hydrolysis of plant proteins (wheat gluten, soy protein, etc.) has been questioned especially in the US because of the potential formation of toxic side products. These side products, especially dichloropropanols are formed from plant fats contained in the raw material by the action of concentrated hydrochloric acid which is used in autoclaves at elevated temperatures for hydrolysis [4]. The cancerogenic effect of dichloropropanols has been proven in animal experiments. 

Synonyms hydrolyzed milk protein hydrolyzed plant protein hydrolyzed vegetable protein... 

Feedstuffs consist largely of complex polymers (e.g. proteins, starches, fats) that must be hydrolyzed to the constituent building blocks before they can be absorbed and made available to the host. The digestibility of many plant proteins is inherently lower compared to proteins from animal tissues. This is particularly true for the structural proteins (Carbonaro et al, 2000 Mariotti et al, 1999). As a consequence, amino acid scores for many plant proteins often do not reflect true availability to the host (Mariotti et al, 2001). 

Meat extracts satisfied the immediate needs but they became in short supply. A Swiss chemist by the name of Julius Maggi developed a meat type flavoring product based on acid hydrolysis of plant protein. When such materials are neutralized and reduced to paste or powder by heat they acquire a flavor profile useful as a meat extract substitute. Today the market for that product, called Hydrolyzed Vegetable Protein or HVP, is more than 300 million world wide (1). HVP represents the first modern commercial example of the use of heat to develop a useful material for its use as a flavoring. 

Lipase (Microbial) Activity for Medium- and Long-Chain Fatty Acids, (S3)105 Lysozyme Activity, (S3)106 Maltogenic Amylase Activity, 804 Milk-Clotting Activity, 805 Pancreatin Activity, 805 Pepsin Activity, 807 Phospholipase A2 Activity, 808 Phytase Activity, 808 Plant Proteolytic Activity, 810 Proteolytic Activity, Bacterial (PC), 811 Proteolytic Activity, Fungal (HUT), 812 Proteolytic Activity, Fungal (SAP), 813 Pullulanase Activity, 814 Trypsin Activity, 814 Enzyme Assays, 786 Enzyme-Hydrolyzed (Source) Protein,... 

Soy Sauce. Soy sauce is a weU-known condiment made by fermentation or acid hydrolysis. In the fermentation process defatted soybean meal is cooked and then mixed with roasted, coarsely ground wheat and mixed with a culture oiy spergillus oyc e oi ispergillus sojae. After the mold grows for 2—3 d to form koji, brine is added, and the mixture is allowed to ferment for 6—8 m. The product is then filtered and pasteurized (94). Popularization of fermented soy sauce in the U.S. began in the late 1940s with imports from Japan, followed by constmetion of a plant in Wisconsin in 1973. Soy sauce is widely available in U.S. supermarkets and restaurants. In the acid hydrolysis process, defatted soybean flour is refluxed with hydrochloric acid to hydrolyze the proteins. The hydrolysate is then filtered, neutralized, and botded. 

Derivation Widely found in animal and plant proteins. It is precipitated as the flavianate from gelatin hydrolyzate in industry. 

Hydrolyzed vegetable protein (HVP) is one of the earliest known forms of thermal reaction or process flavors (7,2). HVPs can been produced by acid (HCl) or enzyme (proteolytic) hydrolysis of a protein source (usually of plant origin) to form principally amino acids (7,5-5), which, themselves, can impart taste (e.g. monosodium glutamate) or participate in subsequent thermal reactions, e.g. Maillard reaction, to form aroma compounds (6,7). Among the numerous process parameters involved in the production of HVP, the substrate or protein source material may have a great in5)act on the resulting amino acid profile and flavor characteristics of the final product (7,5). 

The functional and nutritional properties of food proteins may be improved by the use of specific enzymes to partially hydrolyze the proteins, to incorporate cross-linkages into the proteins, or to add specific functional groups to the proteins. These reactions can be carried out under mild conditions and, because of specificity of the enzyme-catalyzed reactions, are not likely to lead to toxic products. Through enzymatic modification it should be possible to increase the quality of some plant and animal proteins. 

Protein concentrates other than FPC have also been treated with proteolytic enzymes to modify their solubilities. Arzu et al. (17) hydrolyzed cottonseed protein from defatted cottonseed flour with nine proteases from animal, plant, or microbial sources. In these studies the enzymes were incubated with the substrate at their optimum pH values for 5 hr at 45°C. At a level of 0.25 g enzyme per 10 g protein, two bacterial proteinases and bromelain were most active. An interesting... 

Since the discovery of amino acids in animal and plant proteins in the nineteenth century, most amino acids have been produced by extraction from protein hydrolyzates. However, there are many problems in the efficient isolation of the desired amino acid in the pure form. 

L-Aspartic acid by hydrolysis of its B-amide asparagine by R. Piria. From hydrolyzate of plant protein H. Ritthausen, 1868. Structure recognized by synthesis A. Piutti, 1888. 

As seen in Chapter 4 [Sec. B], extensive research has been done throughout the past century in the area of PBS, especially leading to the commercial development of A-acyl amino acids. The salts of long-chain fV -acyl peptides have been finding increasing utility in detergents, cosmetics, pharmaceuticals, and foods, as cited in Chapter 6 [Sec. I]. A number of A-acylated peptides with different hydrophobic contents are manufactured commercially from hydrolyzed animal protein (collagen and keratin) or from plant proteins (soy, wheat). 

In some cases, browsing does not appear to lead to induced defenses. Two species of northern European birch (B. pendula and B. pubescens) do not seem to respond to moose browsing with increased chemical defenses (Danell et ah, 1985). After experimental defoliation, the Emory oak of southwestern North America, Quercus emoryi, produces in its regrown leaves 2.5 times as much hydrolyzable tannins than in mature leaves, but lower amounts of condensed tannins. Refoliated branches suffered more, not less herbivory. New leaves have more protein, more water, and are tender. These properties may override any effects of induced chemical defenses, at least for the current growing season (Eaeth, 1992), but the induced compounds may still protect a plant later on, especially in winter. 

Very little information exists on the phenolic protein-conplexing resins, except for that on creosote bush and sane arctic plants. In contrast to condensed tannins and hydrolyzable tannins, these are typically ether-soluble compounds this may allow their entry into the body across cell membranes, and thios give them the potential for action outside the gut lumen. Reports for animals consuming seaweed indicate that astringent protein-precipitating substances (presumably phlorotannins), are potentially important in marine plant-herbivore interactions. 

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