Development of Acid-Hydrolysed and Enzyme-Hydrolysed Winged Bean and Soybean Proteins

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Development of Acid-Hydrolysed and Enzyme-Hydrolysed Winged Bean and Soybean Proteins

Hydrolysed vegetable protein (HVP) is a savoury flavouring material obtained by acid, alkaline or enzymatic hydrolysis of a proteinaceous substrate. Traditionally, hydrolysis is often carried out using hydrochloric acid. However, the presence of 3-monochloropropane-1,2-diol (3-MCPD), a chemical co...

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Bibliographic Details
Main Author:	Choo, Wee Sim
Format:	Thesis
Language:	English English
Published:	2004
Subjects:	Textured soy proteins. Hydrolases. Winged bean.
Online Access:	http://psasir.upm.edu.my/id/eprint/490/ http://psasir.upm.edu.my/id/eprint/490/1/549724_FSMB_2004_3.pdf

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