Vegetable protein hydrolysates

Evers et al. (1976) had already isolated and identified it in among the products of a model reaction involving cysteine, thiamine and a vegetable protein hydrolysate. Its formation had also been explained... 

Sulser H., de Pizzol J. and Buchi W. (1967) A probable flavoring principle in vegetable protein hydrolysates. J. Food Sci. 32, 611-15. 

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... 

Figure 22 Substantivity on virgin hair of animal and vegetable protein hydrolysates (32).

SuLSER, H., J. DePizzol, and W. Buchi A Probable Flavoring Principle in Vegetable-Protein Hydrolysates. J. Food Sci. 32, 611 (1967). 

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. 

In the development of the protein-fatty acid condensates it was possible to combine the renewable resources fatty acids (from vegetable oil) and protein, which can be obtained from both animal waste (leather) as well as from many plants, to construct a surfactant structure with a hydrophobic (fatty acid) and a hydrophilic (protein) part (Fig. 4.12). This was carried out by reacting protein hydrolysate with fatty acid chloride under Schotten-Baumann conditions using water as solvent. Products are obtained that have an excellent skin compatibility and, additionally, a good cleaning effect (particularly on the skin) and, in combination with other surfactants, lead to an increase in performance. For instance, even small additions of the acylated protein hydrolysate improve the skin compatibility. An... 

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. 

Enzymatic hydrolysis has long been used to produce functional protein hydrolysates from vegetable and milk proteins however it also shows great potential for use in marine products. During the 1960s and 70s, initial research began into the utilization of fishery by-products through the production of marine-... 

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... 

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... 

Gluadin R Partial protein hydrolysate from rice and vegetables ca 20 Improves hair quality, skin and mucous membrane compatibility. Surfactant preparations, hair care products and emulsions... 

Hydrolyzed trachea. See Trachea hydrolysate Hydrolyzed vegetable protein CAS 100209-45-8 977059-33-8 EINECS/ELINCS 309-353-8... 

Protein hydrolysates, vegetable. See Hydrolyzed vegetable protein Protein hydrolysates, wheat, coco-acyl derivs., sodium salts. See Sodium cocoyl hydrolyzed wheat protein... 

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

Ingredients. Alkanol amides, glycols, lipids, hydrolysed animal and vegetable proteins, quaternary ammonium compounds and surfactants. 

Hydrolysed animal and vegetable proteins. These compounds are used as hair conditioners and may induce immunological direct contact reactions. 

The use of protein hydrolysates and quaternized derivatives in shampoo formulations has been demonstrated to reduce the loss of tensile strength caused by anionic tensides on the hair fibers (124,125). This protective effect is higher for quaternized derivatives than for parent hydrolysates. A wheat protein hydrolysate was found to be more effective than a collagen hydrolysate. Since the two tested products had similar isoelectric point and average molecular size, the difference could be explained by the higher hydrophobicity of the vegetable derivative. 

A wheat protein hydrolysate with a molecular weight range of 5000-10,000 Daltons used in 1 % concentration in a shampoo formulation has been found to lower the average coefficient of friction of the hair, giving lubricity and enhanced wettability, improve hair smoothness, as evaluated by atomic force microscopy visualization, and increase foamabil-ity of the preparation more effectively than other vegetable and animal hydrolysates (126). 

---