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Hydrolysis — CHEMICAL Technique | Foodgeist

What science says

technique parameter

“To produce fructose from inulin a hydrolysis step is necessary. This can be performed by acids, but enzyme hydrolysis is preferable because of lower byproduct formation. An enzyme specially suited for industrial application is described. Full hydrolysis of inulin more than 98% (fructose and glucose) can be achieved at 60–65°C using economical dosages of enzyme.”

enzyme hydrolysis → be used → to produce fructose from inulin

Enzymatic Hydrolysis of Inulin — An Alternative Way to Fructose Production DOI →1981DOI

compound effect

“Hydrolysis of the backbone β-1,4 acetal linkage results in large changes in molecular weight and fluid viscosity.”

hydrolysis of the backbone β-1,4 acetal linkage → results in → large changes in molecular weight and fluid viscosity

Guar Gum Degradation: A Kinetic Study DOI →2003DOI

compound effect

“Competing hydrolysis of the side-chain α-1,6 acetal linkage results in the removal of galactose branches that have little impact on the molecular weight but significant impact on solubility.”

hydrolysis of the side-chain α-1,6 acetal linkage → results in → removal of galactose branches

Guar Gum Degradation: A Kinetic Study DOI →2003DOI

compound effect

“Currently, methionine and cysteine are determined as methionine sulphone and cysteic acid respectively after quantitative oxidation prior to acid hydrolysis.”

methionine → is determined as → methionine sulphone after quantitative oxidation prior to acid hydrolysis

Available versus digestible dietary amino acids DOI →2012DOI

technique parameter

“Extended enzymatic hydrolysis resulted in increased DH, protein solubility, higher electronegativity, and reduced surface hydrophobicity. The findings revealed that emulsions stabilised by FBPC hydrolysates viz., 9 and 16% DH had better colloidal stability than native FBPC and other hydrolysates viz., 0–2, 30 and 35% DH, as indicated by droplet size, polydispersity index, flocculation index, coalescence index, surface charge and surface hydrophobicity.”

enzymatic hydrolysis → improves → colloidal stability

Enzymatic hydrolysis improves the stability of UHT treated faba bean protein emulsions DOI →2022DOI

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