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Qué (quién) es vegetable protein - definición

FOOD INGREDIENT MADE BY PROTEIN HYDROLYSIS OF PLANT PROTEIN WITH A MEAT-BOUILLON-LIKE TASTE

Hyrdrolyzed Corn Protein; Hydrolized soy protein; Hydrolized vegetable protein; Hydrolysed vegetable protein; Hydrolyzed Vegetable Protein; Hyrdrolyzed corn protein; Acid-hydrolysed vegetable protein; Acid-HVP; Hydrolyzed soy protein; Acid-hydrolyzed vegetable protein; Hydrolyzed corn gluten; Corn hydrolysate

Hydrolyzed vegetable protein

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch.

https://en.wikipedia.org/wiki/Hydrolyzed_vegetable_protein

textured vegetable protein

DEFATTED SEED FLOUR PRODUCT, USUALLY MADE FROM SOY

Textured soy protein; Textured soy; Texturized vegetable protein; Soy meat; Soya meat; Soya vadi; Soya wadi; Soymeat; Soyameat; Soya chunks; Nutri nugget

¦ noun a protein obtained from soya beans and made to resemble minced meat.

Protein–protein interaction

PHYSICAL INTERACTIONS AND CONSTRUCTIONS BETWEEN MULTIPLE PROTEINS

List of protein interactions; Protein-protein interactions; Protein protein interaction; Protein interaction; Protein-protein interaction assays; Protein-protein interaction; Protein–protein interactions; Protein-protein interface; Protein protein interfaces

Protein–protein interactions (PPIs) are physical contacts of high specificity established between two or more protein molecules as a result of biochemical events steered by interactions that include electrostatic forces, hydrogen bonding and the hydrophobic effect. Many are physical contacts with molecular associations between chains that occur in a cell or in a living organism in a specific biomolecular context.

https://en.wikipedia.org/wiki/Protein–protein_interaction

Wikipedia

Hydrolyzed vegetable protein

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch.

Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.

https://en.wikipedia.org/wiki/Hydrolyzed vegetable protein

Ejemplos de uso de vegetable protein

1. However, the book does explain how you can exchange animal protein for vegetable protein sources.

2. It is thought that soya, a vegetable protein, somehow interferes with the processing of excess sugar into fat.

3. Defatted soya flour is mixed with hydrochloric acid at high temperatures and under pressure to create hydrolysed vegetable protein.

4. The FDA has also impounded all "vegetable protein concentrate" imported from China since April 27, a total of 46 shipments.

5. Soya, crushed, separated and refined into its different parts, can appear on food labels as soya flour, hydrolysed vegetable protein, soy protein isolate, protein concentrate, textured vegetable protein, vegetable oil (simple, fully, or partially hydrogenated), plant sterols, or the emulsifier lecithin.