Vegetable protein hydrolyzate
Hydrolyzed vegetable protein
CAS: 100209-45-8
Molecular Formula:
Vegetable protein hydrolyzate - Names and Identifiers
Vegetable protein hydrolyzate - 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. |
Vegetable protein hydrolyzate - Risk and Safety
| WGK Germany | 3 |
Vegetable protein hydrolyzate - Hydrolyzed plant protein
from hownet
Author:
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
Vegetable protein hydrolyzate - 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:
year:
2003
Last Update：2023-08-16 22:05:47
Vegetable protein hydrolyzate - 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
Vegetable protein hydrolyzate - 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:
DOI:
10.3969/j.issn.1674-5354.2002.01.006
cited:
year:
2002
Last Update：2023-08-16 22:05:47
Vegetable protein hydrolyzate - Chemical screening in the production of hydrolyzed plant protein and its effect on quality
from VIP Journal Professional Edition
Author:
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
Vegetable protein hydrolyzate - Relationship between foaming characteristics and molecular weight of hydrolyzed plant protein
Author:
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
Vegetable protein hydrolyzate - 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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Product Name: Hydrolyzed vegetable protein Request for quotation
CAS: 100209-45-8
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
CAS: 100209-45-8
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
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