Enzymatic protein hydrolysates in human nutrition

被引：392

作者：

Clemente, A ^{[1
]}

机构：

[1] CSIC, Inst Grasa, Dept Physiol & Technol Plant Prod, Seville 41012, Spain

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2000年 / 11卷 / 07期

关键词：

D O I：

10.1016/S0924-2244(01)00007-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Protein hydrolysates constitute an alternative to intact proteins and elemental formulas in the development of special formulations designed to provide nutritional support to patients with different needs. The production of extensive protein hydrolysates by sequential action of endopeptidases and exoproteases coupled with the development of post hydrolysis procedures is considered the most effective way to obtain protein hydrolysates with defined characteristics. This paper reviews the development and use of protein hydrolysates for dietary treatment of patients with phenyl-ketonuria, food allergy and chronic liver failure. (C) 2001 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：254 / 262

页数：9

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