水解植物蛋白

水解植物蛋白（英語：Hydrolyzed vegetable protein，縮寫HVP）^[1]是將蛋白質含量高的植物原料（一般是糧食或莢果，如大豆豆粕、玉米或小麥）經過水解得到的產品。水解產品一般顏色深，富含穀氨酸等帶有鮮味的胺基酸，一般有類似肉湯的風味，可作為許多食品的增味劑。

水解植物蛋白可以通過酸水解（加入熱鹽酸或硫酸降解，再通過氫氧化鈉中和），也可以通過酶水解。酸水解植物蛋白能將蛋白質變成完全無過敏性的單個胺基酸，^[2]但中和過程中會產生食鹽。^[3]酶水解會產生較短的多肽，並不能完全去除原植物蛋白的過敏性。^[4]

水解植物蛋白的多種胺基酸和多肽各有各的風味，並非是純粹的穀氨酸鮮味。由於輸入物並非純蛋白質，水解過程中還會通過胺基酸降解、糖環化、美拉德反應等產生多種風味副產物。通過調整反應條件，可以生成肉、黃油、燒烤菸等多種風味。^[5]^[6]酵母提取物風味的來源與此相似。^[5]

安全性

鹽酸水解的植物蛋白生產時，由於甘油和鹽酸反應，可能產生3-MCPD。3-MCPD在老鼠中確認致癌，在人類中暫且懷疑致癌，因此各國都已制定限量。《食品法典》委員會指出，有三種方法降低酸水解植物蛋白的3-MCPD含量：一，控制反應溫度和時間，避免高溫時間過長；二，及時加鹼中和鹽酸，或直接加一步鹼性水解步驟；三、將鹽酸換成其他的強酸，如硫酸。^[3]

另見

水解蛋白質（英語：Hydrolyzed protein）

參考文獻

^ FSA Q&A 網際網路檔案館的存檔，存檔日期2010-10-19.
^ Reuter A, Gerald R, Kuehne Y, Engin A, Przywara J, Worm M, Ballmer-Weber B, Holzhauser T, Vieths S. Evaluation of the allergenic potential of soy and wheat based seasonings. XXIX EAACI Congress of the European Academy of Allergy and Clinical Immunology: 322. PMC 7159487  . doi:10.1111/j.1398-9995.2010.02393.x.
^ ^3.0 ^3.1 Code of practice for the Reduction of 3-Monochlorpropanole-1,2-Diol (3-MCPD) during the Production of acid-HVPs and products that contain acid-HVPs CAC/RCP 64-2008 (PDF).
^ Calcinai, Luisa; Bonomini, Maria Giulia; Leni, Giulia; Faccini, Andrea; Puxeddu, Ilaria; Giannini, Daiana; Petrelli, Fiorella; Prandi, Barbara; Sforza, Stefano; Tedeschi, Tullia. Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products. Scientific Reports. 7 October 2022, 12 (1): 16902. Bibcode:2022NatSR..1216902C. PMC 9547019  . PMID 36207409. doi:10.1038/s41598-022-21296-z. hdl:10807/230858  .
^ ^5.0 ^5.1 Kale, Prajyoti; Mishra, Anusha; Annapure, Uday S. Development of vegan meat flavour: A review on sources and techniques. Future Foods. June 2022, 5: 100149. S2CID 248838839. doi:10.1016/j.fufo.2022.100149  .
^ Li, Xuejie; Li, Jian. The Flavor of Plant-Based Meat Analogues. Cereal Foods World. 2020, 65 (4). S2CID 231203281. doi:10.1094/CFW-65-4-0040.

這是一篇與化學相關的小作品。您可以透過編輯或修訂擴充其內容。

[1] FSA Q&A 網際網路檔案館的存檔，存檔日期2010-10-19.

[2] Reuter A, Gerald R, Kuehne Y, Engin A, Przywara J, Worm M, Ballmer-Weber B, Holzhauser T, Vieths S. Evaluation of the allergenic potential of soy and wheat based seasonings. XXIX EAACI Congress of the European Academy of Allergy and Clinical Immunology: 322. PMC 7159487  . doi:10.1111/j.1398-9995.2010.02393.x.

[3mcpd-3] 3.0 ^3.1 Code of practice for the Reduction of 3-Monochlorpropanole-1,2-Diol (3-MCPD) during the Production of acid-HVPs and products that contain acid-HVPs CAC/RCP 64-2008 (PDF).

[4] Calcinai, Luisa; Bonomini, Maria Giulia; Leni, Giulia; Faccini, Andrea; Puxeddu, Ilaria; Giannini, Daiana; Petrelli, Fiorella; Prandi, Barbara; Sforza, Stefano; Tedeschi, Tullia. Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products. Scientific Reports. 7 October 2022, 12 (1): 16902. Bibcode:2022NatSR..1216902C. PMC 9547019  . PMID 36207409. doi:10.1038/s41598-022-21296-z. hdl:10807/230858  .

[vegmeat-5] 5.0 ^5.1 Kale, Prajyoti; Mishra, Anusha; Annapure, Uday S. Development of vegan meat flavour: A review on sources and techniques. Future Foods. June 2022, 5: 100149. S2CID 248838839. doi:10.1016/j.fufo.2022.100149  .

[6] Li, Xuejie; Li, Jian. The Flavor of Plant-Based Meat Analogues. Cereal Foods World. 2020, 65 (4). S2CID 231203281. doi:10.1094/CFW-65-4-0040.

[1]

[2]

[3]

[4]

[5]

[6]