Acid hydrolysis
Wiley Dictionary of Flavors:
Top
Acid Hydrolysis
The process of breaking down of more complex, usually water-insoluble substances, like proteins, into simpler, more water-soluble components like amino acids. Acid hydrolyzed proteinaceous substances, commonly called HVPs contribute taste enhancement, as well as trace aroma components. HVPs are usually used in savory-type applications. Acid hydrolyzed products can also be used as sources for amino acids combined with reducing sugars as ingredients to be used in a Maillard Reaction. See Autolysis, Autolyzed Yeast, Tastant, Taste, Maillard Reaction, Reducing Sugar, Non-Enzymatic Browning, Enzymatic Browning, Enzyme Hydrolysis.
Wikipedia on Answers.com:
Top
Acid hydrolysis
Acid hydrolysis is a chemical process in which acid is used to convert cellulose or starch to sugar.[1]
It implies a chemical mechanism of hydrolysis catalyzed by a Brønsted-Lowry or Arrhenius acid. By contrast, it does not usually imply hydrolysis by direct electrophilic attack—as may originate from a Lewis acid.
References
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Post a question - any question - to the WikiAnswers community:
Copyrights:
Wiley Dictionary of Flavors
Copyright © 2008 by Wiley-Blackwell. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license. Read more
