Hydrolyzed vegetable protein production

Hydrolyzed Vegetable Protein. To modify functional properties, vegetable proteins such as those derived from soybean and other oil seeds can be hydrolyzed by acids or enzymes to yield hydrolyzed vegetable proteins (HVP). Hydrolysis of peptide bonds by acids or proteolytic enzymes yields lower molecular weight products useful as food flavorings. However, the protein functionaHties of these hydrolysates may be reduced over those of untreated protein. 

MSG is the sodium salt of the amino acid glutamic acid. It is made commercially by the fermentation of molasses, but exists in many products made from fermented proteins, such as soy sauce and hydrolyzed vegetable protein. 

Borden Industrial Food Products, Northbrook, Illinois, manufacture Wyler Soups and Wyler Brand CB-M flavor concentrates. One of the latter, for example, 78-62 Beef Flavor, contains hydrolyzed vegetable protein, dextrose, sucrose, vegetable oil, salt, monosodium glutamate, disodium inosinate, disodium guanylate, onion powder, and garlic powder. They are similar to, but not identical with, Pfizer s CORRAL, which also contains arabinose, cysteine, P-alanine, and glycine. Wyler Brand 78-50 Chicken Flavor also contains some chicken. 

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. 

Peptides have long been recognized as important flavor compounds in processed foods. The taste of peptides per se is veil known in cheeses (1), meat (2), hydrolyzed vegetable protein including soy products T3), cocoa (A, 5) and to a lesser extent in roasted malt (6), corn steep liquor (7) and aged sake (8). Structurally, food peptides can occur as linear protein fragments (1-3, 5), cyclic dimers (diketopiperazines, DKPs)(A, 6-81 and cyclic trimers (7). 

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). 

Hydrolyzed vegetable protein (HVP), traditionally produced by acid hydrolysis, has been used to produce various types of flavors by the Maillard reaction in the food industry. Hydrochloric acid is commonly used in the production of protein hydrolysates because it works fast and yields a product with a highly accceptable savory profile (7). However, in recent years, there has been some concern about the safety of HVP due to the presence of chloropropanols in HVP. These chloropropanols are formed by the interaction of... 

Protein beverages Comminuted meat products Soups, sauces and gravies Hydrolyzed vegetable proteins... 

The reverse reaction, i.e., the breakdown of peptide bonds into the component amino adds, is achieved by hydrolysis. Many commercial food products use hydrolyzed vegetable proteins as... 

Soy-based products that are not fermented (soy milk, tofu, textured soy protein, hydrolyzed vegetable protein, soy protein concentrate, meat analogs, unfermented soy sauce )... 

The three available industrial methods for the production of HVPs are (i) enzymatic a slow process that may result in the formation of bitter peptides and typically lacks the desired aroma/taste profile [20,21,39] (ii) alkaline hydrolysis which typically results in unacceptable flavor profile and an unbalanced amino acid content, and (iii) acid hydrolysis the most preferred method that is cost effective and yields a range of good flavors (see Chapter 11, section 11.4.1.2 Hydrolyzed Vegetable Proteins). 

Food seasoning Premixing Fig. 12.35. Production of hydrolyzed vegetable protein... 

The high content of glutamic acid makes wheat as well as maize gluten well suited for the production of - hydrolyzed vegetable protein. 

The extraction of s. seed goes through the normal procedure of so-called hard seed solvent extraction. The s. meal may undergo the normal procedures of feed production but may also be processed with special extraction methods for food applications, such as soymilk, soy protein concentrates and isolates, and several other soyfood products, or for cosmetic applications, such as protein hydrolysates (- hydrolyzed vegetable proteins). 

Darco BCB Chemical activatioa Hardwood Less than 100 mesh (1501%). Less than 325 mesh (451%)-70% I500mVg Wide range of organic impurides. Pxffification of dne chemicals and food products such as wine,fiuit Juices, hydrolyzed vegetable and proteins. 

Proteins are by nature amphipathic or amphiphilic molecules that is, they contain both a hydrophobic (nonpolar) and a hydrophilic (polar) moiety. However, natural proteins per se are not used as commercial surfactants. Rather, proteins are modified by chemical or enzymatic means to products with surface-active properties. The use of modified proteins based on casein, soybean, albumen, collagen, or keratin is not new [5]. The Maywood Chemical Company introduced commercial protein-based surfactants (PBS) in the United States in 1937. They were primarily condensation products of fatty acids with hydrolyzed proteins [5], Renewed interest in PBS has occurred not only as products based on renewable raw materials (i.e., proteins and fatty acids), but also as a solution to waste disposal for animal and vegetable protein byproducts [5], Among the commercial PBS, the following trade names have been active Crotein, Lexein, Magpon Polypeptide, Protolate, Sol-U-Teins, and Super Pro. 

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