Protein hydrolysate

Protein hydrolysate is a mixture of amino acids prepared by splitting a protein with acid, alkali, or enzyme. Such preparations provide the nutritive equivalent of the original material in the form of its constituent amino acids and are used as nutrient and fluid replenishers in special diets or for patients unable to take ordinary food proteins.

Production

The production of protein hydrolysates involves the process of hydrolysis. Hydrolysis is a chemical reaction in which water is used to break down a compound. In the case of protein hydrolysates, proteins are broken down into their constituent amino acids. This process can be achieved through the use of acid, alkali, or enzymes.

Uses

Protein hydrolysates are used in a variety of applications. They are commonly used in clinical nutrition to provide patients who are unable to take ordinary food proteins with the necessary nutrients. They are also used in sports nutrition products due to their rapid absorption rate, which can aid in muscle recovery. In addition, protein hydrolysates are used in the food industry as flavor enhancers and in the production of infant formula.

Types

There are several types of protein hydrolysates, including whey protein hydrolysate, casein hydrolysate, and soy protein hydrolysate. The type of protein hydrolysate produced depends on the source of protein used in the hydrolysis process.

See also

• Hydrolysis
• Amino acid
• Clinical nutrition
• Sports nutrition
• Infant formula