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  Food-Info > Giá trị sin...  
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Lúa mỳ (nguyên)
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Trigo, entero
  Food-Info > Axit amin  
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. Rất nhiều các sản phẩm thực phẩm thuong mại sử dụng protein thực vật dã thủy phân nhu là các tác nhân tạo huong vị. Nuớc tuong duợc sản xuất bằng cách thủy phân protein hạt dậu tuong và hạt lúa mì nhờ lên men nấm mốc hay dun sôi với dung dịch axit.
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The reverse reaction, i.e., the breakdown of peptide bonds into the component amino acids, is achieved by hydrolysis. Many commercial food products use hydrolyzed vegetable proteins as flavouring agents. Soy sauce is produced by hydrolyzing soybean and wheat protein by fungal fermentation or by boiling with acid solutions. Monosodium glutamate (MSG), a flavour enhancer, is a sodium salt of glutamic acid that is found naturally in seaweed and fermented soy products.