Vegetable proteins, hydrolyzed, flavor

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. 

When proteins are broken down into their constituent amino acids, the result can contain as much as 20 percent glutamates. This is why hydrolyzed vegetable protein is often listed as an ingredient in foods, to give them a meaty or savory flavor. 

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). 

The occurrence of 1 and 3 in a flavor model system has been pointed out by G.J. Hartmann et al. (j 2.. LL). Moreover, 2-methyl-3-furanthiol 1 and bis-(2-methy1-3-fury 1)-disulfide 3. have already been identified as major constituents in a model meat system that was prepared by refluxing an aqueous solution of cysteine hydrochloride, thiamin hydrochloride, and hydrolyzed vegetable protein (12,13) for four hours. 

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). 

Aaslyng, M.D., Martens, M., Poll, L., Nielsen, P.M., Flyge, H., and Larsen, L.M. 1998. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring. J. Agric. Food Chem. 46, 481-489. 

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... 

Triple-H. [Hercules] Hydrolyzed vegetable protein with salt flavoring. 

In addition, peptides play significant roles in the flavor formation of meat, cocoa, and hydrolyzed vegetable proteins. The size of the peptide and the position of the peptide bonds play key roles in the mechanism of flavor formation. Thus, specific peptides may be responsible for the generation of characteristic aroma volatiles the molecular structure of the peptide may also help to control how much of each compound is formed [49]. 

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). 

Nagodawithana, T., Savory Flavors, Esteekay Assoc., Milwaukee, 1995, p. 468. Aaslyng, M.D., J.S. Elmore, D.S. Mottram, Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 46, 12, pp. 5225-5231, 1998. 

Wu, Y.-F.G., K.R. CadwaUader, Characterization of the aroma of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein, J. Agric. Food Chem., 50, 10, p. 2900, 2002. 

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