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[Influence of proles vegetable enzymes on meat]
Revista De Farmacia E Bioquimica Da Universidade De Sao Paulo
|January 1, 1975
Summary
Enzymatic digestion of food proteins creates protein hydrolysates for specialized diets. Lyophilization (freeze-drying) is used to maintain the solubility of these valuable dietary components.
Area of Science:
- Food science
- Biochemistry
- Nutritional science
Background:
- Food proteins require processing for enhanced digestibility and bioavailability.
- Protein hydrolysates offer tailored nutritional benefits for specific dietary needs.
- In vitro digestion models simulate physiological processes for controlled protein breakdown.
Purpose of the Study:
- To enzymatically digest food proteins.
- To prepare protein hydrolysates for use in specific diets.
- To evaluate the impact of lyophilization on hydrolysate solubility.
Main Methods:
- In vitro enzymatic digestion of food proteins.
- Lyophilization (freeze-drying) of the digested product.
- Assessment of solubility characteristics of the lyophilized hydrolysates.
Main Results:
- Successfully prepared protein hydrolysates through enzymatic digestion.
- Lyophilization effectively preserved the solubility of the protein hydrolysates.
- The resulting hydrolysates are suitable for incorporation into specialized dietary formulations.
Conclusions:
- Enzymatic digestion is an effective method for producing protein hydrolysates.
- Lyophilization is a crucial step for maintaining the functional properties of protein hydrolysates.
- These findings support the development of novel protein-rich dietary supplements and foods.
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