Abstract
Chemical or enzymatic modification of proteins has been practised in one form or another for many centuries, and is the basis for many traditional fermentation processes, such as cheese making. From a historical perspective, however, the development of soy sauce manufacture in the 13th century [1] may be the earliest and most successful batch-enzymatic hydrolysis process known. Recently, there has been a great interest in functionally-modified proteins known collectively as protein hydrolyzates for specific end uses. The shortage of egg albumin in World War II resulted in the first development of an enzymatically hydrolyzed protein food ingredient for purposes of replacing an existing ingredient [2]; its use as a whipping aid is still a major market today. Protein hydrolyzates, whether chemically or enzymatically modified, are also used as flavor enhancers [3].
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© 1980 Plenum Press, New York
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Cheryan, M., Deeslie, W.D. (1980). Production of Protein Hydrolyzates in Ultrafiltration-Enzyme Reactors. In: Cooper, A.R. (eds) Ultrafiltration Membranes and Applications. Polymer Science and Technology, vol 13. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-3162-9_42
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DOI: https://doi.org/10.1007/978-1-4613-3162-9_42
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