Hydrolyserede

Hydrolyserede refers to substances prepared by hydrolysis, a chemical reaction in which water is used to break chemical bonds. In nutrition and biochemistry, hydrolyserede proteiner are proteins that have been treated to break down their peptide bonds into shorter peptides and amino acids. The purpose is to improve digestibility, solubility, and sometimes to reduce allergenicity.

Production can be chemical or enzymatic. Chemical hydrolysis uses strong acids or bases at elevated temperatures, producing mixtures of amino acids and short peptides but potentially destroying sensitive residues and flavors. Enzymatic hydrolysis uses proteases under controlled conditions, allowing tuning of the degree of hydrolysis (DH). DH is a measure of the fraction of peptide bonds cleaved, and products range from partially hydrolyzed (peptides) to extensively hydrolyzed (small peptides and free amino acids).

Applications include infant formula for infants with cow’s milk protein allergy, medical nutrition for impaired digestion, and sport nutrition as easy-to-digest proteins. Hydrolysates are also used in flavorings and some cosmetic ingredients.

Advantages and limitations: Hydrolyserede proteins often offer improved digestibility, potential hypoallergenic properties, better solubility, and rapid absorption. Disadvantages include a bitter taste, higher production costs, and altered functional properties. Not all hydrolysates eliminate allergenicity, as some epitopes may remain.

Labeling typically indicates whether a product is hydrolyzed protein, a hydrolysate, partially hydrolyzed, or extensively hydrolyzed, guiding intended use. In Danish contexts, the term hydrolyserede proteiner may appear on packaging.