水解植物蛋白

水解植物蛋白（英語：Hydrolyzed vegetable protein，缩写HVP）^[1]是将蛋白质含量高的植物原料（一般是粮食或荚果，如大豆豆粕、玉米或小麦）经过水解得到的产品。水解产品一般颜色深，富含谷氨酸等带有鮮味的氨基酸，一般有类似肉汤的风味，可作为许多食品的增味剂。

水解植物蛋白可以通过酸水解（加入热盐酸或硫酸降解，再通过氢氧化钠中和），也可以通过酶水解。酸水解植物蛋白能将蛋白质变成完全无过敏性的单个氨基酸，^[2]但中和过程中会产生食盐。^[3]酶水解会产生较短的多肽，并不能完全去除原植物蛋白的过敏性。^[4]

水解植物蛋白的多种氨基酸和多肽各有各的风味，并非是纯粹的谷氨酸鲜味。由于输入物并非纯蛋白质，水解过程中还会通过氨基酸降解、糖环化、美拉德反应等产生多种风味副产物。通过调整反应条件，可以生成肉、黄油、烧烤烟等多种风味。^[5]^[6]酵母提取物风味的来源与此相似。^[5]

安全性

盐酸水解的植物蛋白生产时，由于甘油和盐酸反应，可能产生3-MCPD。3-MCPD在老鼠中确认致癌，在人类中暂且怀疑致癌，因此各国都已制定限量。《食品法典》委员会指出，有三种方法降低酸水解植物蛋白的3-MCPD含量：一，控制反应温度和时间，避免高温时间过长；二，及时加碱中和盐酸，或直接加一步碱性水解步骤；三、将盐酸换成其他的强酸，如硫酸。^[3]

另见

水解蛋白质（英语：Hydrolyzed protein）

参考文献

^ FSA Q&A 互联网档案馆的存檔，存档日期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.

[1] FSA Q&A 互联网档案馆的存檔，存档日期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.

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