2

2 - Names and Identifiers

Name	Hydrolyzed vegetable protein
Synonyms	3 2 (HVP) HYDROLYZEDVEGETABLEPROTEIN Vegetableproteinhydrolyzate HYDROLYZED VEGETABLE PROTEIN Hydrolyzed vegetable protein Vegetable protein hydrolyzate Proteinhydrolyzates,vegetable Protein hydrolyzates, vegetable Gelatinpeptonereplacement,Peptonefromvegetables Gelatin peptone replacement, Peptone from vegetables Peptonefromvegetables,Tryptonefromvegetables,Vegetablehydrolysate Peptone(vegetable),No.3,Peptonefromvegetables,VegetableProteosePeptone LiverHydrolysateReplacement,LiverPowderReplacement,Peptonefromvegetables Peptone from vegetables, Tryptone from vegetables, Vegetable hydrolysate Liver Hydrolysate Replacement, Liver Powder Replacement, Peptone from vegetables Peptone (vegetable), No. 3, Peptone from vegetables, Vegetable Proteose Peptone
CAS	100209-45-8
EINECS	309-353-8

2 - Physico-chemical Properties

Density	0.184[at 20℃]
Water Solubility	786g/L at 30℃
Solubility	H2O: soluble2%, clear (light yellow and light brown-yellow and light brown)
PH	6.6±0.5 (25℃, 2% in H2O)
Use	Hydrolyzed plant protein products with corn protein, soybean protein as raw material, after the hydrolysis of advanced technology, the use of scientific centrifugal spray drying refined. The appearance of the product is white or light yellow powder, with good fluidity and strong flavor.

2 - Risk and Safety

WGK Germany

2 - Hydrolyzed plant protein

from hownet

Author:

Hu Huizhu

Abstract:

hydrolyzed vegetable protein (HVP) is prepared by hydrolyzing protein-rich plants. In recent years, more and more attention has been paid to the promotion and use of hydrolyzed plant protein in China. The project of developing hydrolyzed plant protein has been included in the "Eighth Five-Year" scientific and technological development project. Hydrolyzed vegetable protein is rich in a variety of essential amino acids, as a kind of food additives, is an excellent nutritional fortification...

Key words:

hydrolyzed vegetable protein Food additive hydrolyzed protein condiment Food Industry composite additive nutritional value of food Nutrition Fortifier seasoning instant noodles soup stock

DOI:

CNKI:SUN:SSPJ.0.1994-02-030

cited:

year:

1994

Last Update：2024-01-02 23:10:35

2 - Study on preparation of meat flavor by enzymatic hydrolysis of vegetable protein

from hownet

Author:

Wu Yanwen , OUYANG J , Zhang Yan , Yan Jingchen

Abstract:

The process conditions of enzymatic hydrolysis of vegetable protein to prepare meat flavor were studied. The optimum conditions were as follows: soybean powder was hydrolyzed with 2% compound trypsin, and 6% glucose was added, 0.8% L-cysteine and 0.4% DL-egg Oxy acid, reaction at 115 °c for 60min. Under this condition, the reaction solution produced a strong and coordinated aroma of meat flavor.

Key words:

hydrolyzed vegetable protein (HVP) protease meat flavor

DOI:

10.3969/j.issn.1002-0306.2003.03.022

cited:

118

year:

2003

Last Update：2023-08-16 22:05:47

2 - Differences and reasons of acid and enzymatic hydrolysis of plant protein

from VIP

Author:

Cui Chun , Zhao Zhumin , Zeng Xiaofang , ren

Abstract:

The history, production process, chemical composition and flavor differences of acid hydrolyzed vegetable protein and enzymatic hydrolyzed vegetable protein were systematically discussed, and the causes of the differences were analyzed.

Key words:

HVP EVP flavor component volatile components

DOI:

10.3969/j.issn.1000-9973.2006.07.002

cited:

year:

2006

Last Update：2023-08-16 22:05:47

2 - Study on the removal of chloropropanol in the production of hydrochloric acid hydrolyzed vegetable protein (HVP)

from titanium academic

Author:

Sun Jingwu , Guo Chunhai , Wang Fengchi , Liu Ming

Abstract:

in the production process of hydrochloric acid hydrolyzed vegetable protein (HVP), the chloropropanol in the product is reduced: 3-chloro-1, 2-propanediol (3-MCPD)<0.01 mg/kg,1, 3-dichloro-2-propanol (1,3-DCP)<0.05 mg/kg, so as to meet the export limit requirements.

Key words:

plant protein hydrolyzed with hydrochloric acid (HVP) removal of chloropropanol by combined production

DOI:

10.3969/j.issn.1674-5354.2002.01.006

cited:

year:

2002

Last Update：2023-08-16 22:05:47

2 - Chemical screening in the production of hydrolyzed plant protein and its effect on quality

from VIP Journal Professional Edition

Author:

Zhou Hongtao

Abstract:

The chemical changes occurred in the production of HVP by acid hydrolysis are discussed, the sources of HVP color, flavor and harmful substances are pointed out, and the measures to improve the quality are put forward.

Key words:

acid hydrolysis HVP Chemical change Quality plant protein umami

cited:

year:

2000

Last Update：2023-08-16 22:05:47

2 - Relationship between foaming characteristics and molecular weight of hydrolyzed plant protein

Author:

stretch

Abstract:

The functional properties of hydrolyzed vegetable protein (HVP) are closely related to its molecular weight. On the basis of the development of non-toxic cotton protein foaming agent, the relationship between foaming Performance Index and molecular weight is obtained by analyzing and processing the data. Through the correlation test, it is proved that these relations have practical significance, and provide an important reference for industrial production.

Key words:

hydrolyzed vegetable protein foaming Molecular weight cottonseed protein

DOI:

CNKI:SUN:WHSP.0.1992-02-001

cited:

year:

1992

Last Update：2023-08-16 22:05:47

2 - Reference Information

LogP	-1.775 at 25℃
introduction	hydrolyzed vegetable protein products are made of corn protein and soybean protein as raw materials, hydrolyzed by advanced technology and refined by scientific centrifugal spray drying. The appearance of the product is white or light yellow powder, with good fluidity and strong umami flavor.
Application	Features of hydrolyzed vegetable protein: 1. It has a strong aroma of vegetable protein, high amino acid content, sweet, fresh and delicious, strong taste, can highlight and contrast the main aroma, and inhibit bad odor; 2. The amino acid composition close to the human body and the content of chloropropanol below the limit standard are more conducive to health; 3. Good adhesion, easy to measure and add.
preparation method	hydrolyzed plant protein powder is an amino acid seasoning powder with strong sweet and umami flavor made from soybean hydrolyzed protein solution and other ingredients after spray drying.
use	used as a nutritional enhancer in food, beverage and health care products

Last Update：2024-04-10 22:43:14

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Shanghai Macklin Biochemical Co., Ltd

Featured ProductsSpot supply

Product Name: Hydrolyzed Vegetable Protein Visit Supplier Webpage Request for quotation
CAS: 100209-45-8
Tel: +86-18821248368
Email: Int06@meryer.com
Mobile: +86-18821248368
QQ: 495145328

WhatsApp: +86-18821248368

Shanghai Amole Biotechnology Co., Ltd.

Spot supply

Product Name: Acidhydrolyzedplantprotein Request for quotation
CAS: 100209-45-8
Tel: 400-968-2212
Email: 3623107365@qq.com
Mobile: 18916960931
QQ: 3623107365

Wechat: 18916960931

SKYRUN INDUSTRIAL CO.,LTD

Spot supply

Product Name: Protein hydrolyzatesvegetable Visit Supplier Webpage Request for quotation
CAS: 100209-45-8
Tel: +86 0571-86722205
Email: sales@chinaskyrun.com
Mobile: +8618958170122
QQ: 2531159185

Send QQ message
Wechat: chinaskyrun

Hefei TNJ Chemical Industry Co.,Ltd.

Wechat: 189 4982 3763
WhatsApp: 0086 189 4982 3763
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View History

2

Hydrolyzed vegetable protein

CAS: 100209-45-8

Molecular Formula:

2 - Names and Identifiers

2 - Physico-chemical Properties

2 - Risk and Safety

2 - Hydrolyzed plant protein

from hownet

2 - Study on preparation of meat flavor by enzymatic hydrolysis of vegetable protein

from hownet

2 - Differences and reasons of acid and enzymatic hydrolysis of plant protein

from VIP

2 - Study on the removal of chloropropanol in the production of hydrochloric acid hydrolyzed vegetable protein (HVP)

from titanium academic

2 - Chemical screening in the production of hydrolyzed plant protein and its effect on quality

from VIP Journal Professional Edition

2 - Relationship between foaming characteristics and molecular weight of hydrolyzed plant protein

Author:

2 - Reference Information

Supplier List

2 Request for Quotation

Hydrolyzed vegetable protein

CAS: 100209-45-8

Molecular Formula:

2 - Names and Identifiers

2 - Physico-chemical Properties

2 - Risk and Safety

2 - Hydrolyzed plant protein

from hownet

2 - Study on preparation of meat flavor by enzymatic hydrolysis of vegetable protein

from hownet

2 - Differences and reasons of acid and enzymatic hydrolysis of plant protein

from VIP

2 - Study on the removal of chloropropanol in the production of hydrochloric acid hydrolyzed vegetable protein (HVP)

from titanium academic

2 - Chemical screening in the production of hydrolyzed plant protein and its effect on quality

from VIP Journal Professional Edition

2 - Relationship between foaming characteristics and molecular weight of hydrolyzed plant protein

Author:

2 - Reference Information

Supplier List

2