'Dairy protein hydrolysate ingredients' diaporamas de présentation

Proteins are long chains of amino acids linked by peptide bonds. Due to protein splitting with acid, alkali, or enzyme the long chains are broken to form shot chains of amino acids. Hydrolysis is a natural process which improves functional properties and enhances bioavailability and bioactivity of the protein. After hydrolysis protein digestibility is increased, without altering the nutritive value of the original material and this is suitable in liquid food formulation which is designed for patients who are unable to take ordinary food proteins.

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