Hydrolyzed protein
From Wikipedia, the free encyclopedia
Hydrolyzed protein is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this, two of the most common are prolonged boiling in a strong acid (acid-HVP) or strong base or using an enzyme such as the pancreatic protease enzyme to simulate the naturally occurring hydrolytic process.
Usages
Protein hydrolysis can be used to modify the allergenic properties of infant formula. The size of cow milk proteins in the formula and the milk becomes more suitable for consumption by babies suffering of Milk protein intolerance
Notes and references
See also
- Acceptable daily intake
- Acid-hydrolyzed vegetable protein
- E number
- Food allergy
- Food intolerance
- Food labeling regulations (disambiguation)
- Glutamic acid
- Monosodium glutamate
- Protein allergy
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