What Is Protein Hydrolysate?
Protein hydrolysate is a mixture of amino acids derived from the hydrolysis of proteins found in meat, fish, soybeans, and wheat. This process can be achieved through acid hydrolysis with hydrochloric acid, enzymatic hydrolysis using proteases, or thermal hydrolysis. Acid hydrolysis, while common, may produce potentially carcinogenic chloropropanols, prompting safety measures like setting maximum standard values for these compounds by the Codex Alimentarius Commission.
Uses of Protein Hydrolysate
Protein hydrolysates are utilized in both food and cosmetic industries.
1. Food Products
Used for seasoning in processed foods such as pickles, sauces, fish cakes, and instant noodles, protein hydrolysates impart flavor and richness without being classified as food additives under food safety laws.
2. Cosmetics
Applied in soaps and shampoos, they enhance foaming and moisturization. Notably, safety standards for wheat hydrolysates in cosmetics address past concerns over allergic reactions.
Properties of Protein Hydrolysate
Protein hydrolysates offer umami and richness, along with improved digestion and absorption, muscle recovery support, easy digestibility, and enhanced food flavor and texture.
1. Improved Digestion and Absorption
By breaking protein down into smaller peptides and amino acids, protein hydrolysates facilitate quicker and more efficient nutrient uptake.
2. Muscle Super-Recovery and Growth
The rapid digestion of hydrolyzed protein accelerates amino acid delivery to muscles, aiding in recovery and growth post-exercise.
3. Easy to Digest
These hydrolysates are gentle on the digestive system, making them suitable for nutritional supplementation, especially after intense physical activity.
4. Enhanced Flavor and Texture in Foods
Their composition can improve the taste and texture of food products, underpinning their use as seasonings and food additives.
Other Information on Protein Hydrolysate
Protein Hydrolysate Manufacturing Process
Derived from vegetable or animal protein sources, protein hydrolysates are produced mainly through acid digestion or enzymolysis.
Acid Digestion Method: This cost-effective method produces hydrolyzed vegetable protein (HVP) and hydrolyzed animal protein (HAP) but risks creating harmful chloropropanols. International safety standards mitigate these risks.
Enzymolysis Method: A safer alternative that avoids acid use and reduces bitterness, though it presents challenges in terms of technical complexity and costs, especially for animal proteins.