{"id":9879,"date":"2024-06-20T10:51:43","date_gmt":"2024-06-20T02:51:43","guid":{"rendered":"https:\/\/theo.niranbio.com\/proteines-vegetales-hydrolysees\/"},"modified":"2024-08-12T17:23:58","modified_gmt":"2024-08-12T09:23:58","slug":"proteines-vegetales-hydrolysees","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/proteines-vegetales-hydrolysees.html","title":{"rendered":"Prot\u00e9ines v\u00e9g\u00e9tales hydrolys\u00e9es"},"content":{"rendered":"

<\/span>Qu’est-ce que la prot\u00e9ine v\u00e9g\u00e9tale hydrolys\u00e9e ?<\/span><\/h2>\n

La prot\u00e9ine v\u00e9g\u00e9tale s’hydrolyse lorsqu’elle est catalys\u00e9e par un acide, produisant ainsi une prot\u00e9ine v\u00e9g\u00e9tale hydrolys\u00e9e. Elle a une apparence de poudre jaune clair \u00e0 jaune-brun. Elle est \u00e9galement connue sous le nom de liquide d’acide amin\u00e9 car les acides amin\u00e9s constituent la majorit\u00e9 de son contenu. Ses principales applications sont la production de mati\u00e8res premi\u00e8res aromatisantes pour la viande et d’ingr\u00e9dients de base pour les assaisonnements complexes et les repas enrichis. Il existe trois principaux processus de pr\u00e9paration des prot\u00e9ines v\u00e9g\u00e9tales hydrolys\u00e9es en Chine : 1. Utiliser un acide fort (comme l’acide chlorhydrique) pour hydrolyser les prot\u00e9ines v\u00e9g\u00e9tales en acides amin\u00e9s et en peptides courts \u00e0 haute temp\u00e9rature. Cette m\u00e9thode fonctionne bien pour la production industrielle \u00e0 grande \u00e9chelle et est rapide. L’inconv\u00e9nient est que certains sous-produits nocifs (comme le chloropropanol) peuvent \u00eatre produits, qui doivent \u00eatre \u00e9limin\u00e9s par un traitement ult\u00e9rieur. 2. Utilisation d’un alcali fort (comme l’hydroxyde de sodium) pour hydrolyser les prot\u00e9ines v\u00e9g\u00e9tales en acides amin\u00e9s et en peptides courts \u00e0 haute temp\u00e9rature. L’avantage de ce proc\u00e9d\u00e9 est que l’op\u00e9ration est relativement simple et qu’elle convient \u00e0 certaines mati\u00e8res premi\u00e8res prot\u00e9iques v\u00e9g\u00e9tales sp\u00e9cifiques, mais elle peut entra\u00eener la d\u00e9gradation de certains acides amin\u00e9s ou produire de mauvais go\u00fbts, et les conditions de r\u00e9action doivent \u00eatre contr\u00f4l\u00e9es. 3. Utilisation de biocatalyseurs tels que des prot\u00e9ases pour d\u00e9composer les prot\u00e9ines v\u00e9g\u00e9tales en acides amin\u00e9s et en peptides courts dans des conditions de temp\u00e9rature et de pH appropri\u00e9es. Ce proc\u00e9d\u00e9 de pr\u00e9paration a une r\u00e9action douce, n’est pas facile \u00e0 produire des sous-produits nocifs, et la saveur et la nutrition du produit sont bien pr\u00e9serv\u00e9es. C’est \u00e9galement la m\u00e9thode de pr\u00e9paration la plus courante et la plus importante en Chine. <\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00c9L\u00c9MENTS<\/td>\nSTANDARD<\/td>\n<\/tr>\n
Profil<\/td>\nSaveur neutre<\/td>\n<\/tr>\n
Le go\u00fbt<\/td>\nSal\u00e9 avec un go\u00fbt d’umami<\/td>\n<\/tr>\n
Azote total (%)<\/td>\nSal\u00e9 avec un go\u00fbt d’umami<\/td>\n<\/tr>\n
Azote amin\u00e9 (%)<\/td>\n\u22654.0<\/td>\n<\/tr>\n
Sel (%)<\/td>\n\u22652.5<\/td>\n<\/tr>\n
Humidit\u00e9 (%)<\/td>\n\u226442<\/td>\n<\/tr>\n
Cendres (%)<\/td>\n\u22647.0<\/td>\n<\/tr>\n
3-Chloro-1,2-Propanediol (Mg\/Kg)<\/td>\n\u226450<\/td>\n<\/tr>\n
Plomb (Pb) (mg\/kg)<\/td>\n\u22641.0<\/td>\n<\/tr>\n
Arsenic (As) (mg\/kg)<\/td>\n\u22640.5<\/td>\n<\/tr>\n
M\u00e9taux lourds totaux (mg\/kg)<\/td>\n\u226410<\/td>\n<\/tr>\n
COMPTE DE PLAQUES STANDARD (cfu\/g)<\/td>\n\u226410000<\/td>\n<\/tr>\n
Coliformes (Mpn\/G)<\/td>\n\u22643<\/td>\n<\/tr>\n
E.Coli \/ 10g<\/td>\nN\u00e9gatif<\/td>\n<\/tr>\n
Levures et moisissures (cfu\/g)<\/td>\n\u226450<\/td>\n<\/tr>\n
Salmonella \/25g<\/td>\nN\u00e9gatif<\/td>\n<\/tr>\n
Pathog\u00e8ne \/10g<\/td>\nN\u00e9gatif<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9 :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/td>\nUtilisation maximale (g\/kg)<\/td>\n<\/tr>\n
Sauce d’assaisonnement<\/td>\n2,0-4,0 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de viande<\/td>\n1,0-2,5 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e<\/td>\n0,5-1,5 g\/kg<\/td>\n<\/tr>\n
Assaisonnement en poudre<\/td>\n3,0-6,0 g\/kg<\/td>\n<\/tr>\n
Lait v\u00e9g\u00e9tal<\/td>\n0,2-0,5 g\/kg<\/td>\n<\/tr>\n
Sauce<\/td>\n1,0-2,0 g\/kg<\/td>\n<\/tr>\n
Produits fromagers<\/td>\n1,0-2,0 g\/kg<\/td>\n<\/tr>\n
Produits de la p\u00eache<\/td>\n1,0-2,0 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
Produits de boulangerie<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n
C\u00e9r\u00e9ales pour petit-d\u00e9jeuner<\/td>\n0,5-1,0 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span> Les prot\u00e9ines v\u00e9g\u00e9tales hydrolys\u00e9es ont une large gamme d’utilisations<\/span><\/h2>\n

1. Am\u00e9liorer la saveur : Les prot\u00e9ines v\u00e9g\u00e9tales hydrolys\u00e9es (HVP) ont une vari\u00e9t\u00e9 de fonctions importantes et sont largement utilis\u00e9es dans l’industrie alimentaire. Tout d’abord, les HVP peuvent am\u00e9liorer consid\u00e9rablement la saveur des aliments, am\u00e9liorer le go\u00fbt umami des aliments et les rendre plus d\u00e9licieux. Cette propri\u00e9t\u00e9 fait du HVP un additif courant dans les condiments et les aliments pr\u00eats \u00e0 consommer, ce qui peut am\u00e9liorer le go\u00fbt et l’exp\u00e9rience gustative du produit. 2. Am\u00e9liorer le go\u00fbt : le HVP peut am\u00e9liorer la texture et le go\u00fbt des aliments, les rendant plus onctueux et plus riches. En particulier dans les produits \u00e0 base de viande et les produits de boulangerie, le HVP peut rehausser la saveur de la viande et am\u00e9liorer la texture des produits de boulangerie, rendant ces aliments plus attrayants pour les consommateurs. 3. \u00c9paississement et stabilit\u00e9 : le HVP a des effets \u00e9paississants et stabilisateurs, qui peuvent augmenter la viscosit\u00e9 et la stabilit\u00e9 structurelle des aliments et emp\u00eacher la s\u00e9paration ou la pr\u00e9cipitation. Cela fait du HVP un r\u00f4le important dans les condiments et les aliments pr\u00eats \u00e0 consommer, garantissant la consistance et la stabilit\u00e9 des produits pendant la transformation et le stockage. 4. Ajuster le go\u00fbt : le HVP peut ajuster le go\u00fbt des aliments, \u00e9quilibrer diverses saveurs telles que l’aigre, le sucr\u00e9, l’amer et l’\u00e9pic\u00e9, et rendre la saveur globale des aliments plus harmonieuse. Il peut \u00e9galement masquer le mauvais go\u00fbt ou l’odeur des mati\u00e8res premi\u00e8res et am\u00e9liorer l’app\u00e9tence et le niveau de saveur des aliments. 5. Compl\u00e9ment alimentaire : le HVP contient une vari\u00e9t\u00e9 d’acides amin\u00e9s qui peuvent \u00eatre utilis\u00e9s comme compl\u00e9ment alimentaire dans les aliments pour am\u00e9liorer leur valeur nutritionnelle. Le HVP a ainsi un effet compl\u00e9mentaire nutritionnel dans les boissons fonctionnelles et les produits \u00e0 base de soja, r\u00e9pondant ainsi aux besoins nutritionnels et de sant\u00e9 des consommateurs. <\/p>\n

<\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

Question : Quels sont les bienfaits des prot\u00e9ines v\u00e9g\u00e9tales hydrolys\u00e9es pour l’organisme ? R\u00e9ponse : Les prot\u00e9ines v\u00e9g\u00e9tales hydrolys\u00e9es (HVP) fournissent des acides amin\u00e9s facilement absorb\u00e9s qui aident \u00e0 renforcer le syst\u00e8me immunitaire, \u00e0 am\u00e9liorer la sant\u00e9 digestive, \u00e0 soutenir la r\u00e9paration musculaire et \u00e0 favoriser la sant\u00e9 globale. Elles conviennent aux personnes souffrant de mauvaise digestion ou d’allergies aux prot\u00e9ines v\u00e9g\u00e9tales courantes, et peuvent am\u00e9liorer la force physique et les performances sportives. <\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 100209-45-8<\/li>\n
  • Formule chimique: \/<\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Standard:<\/li>\n
  • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
  • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9881,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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