Obtention and uses of protein hydrolysates

A review on the obtention of plant protein hydrolysates for food use has be en carried out. First, the components and factors that participate in the h ydrolysis are described. Then a description of the different types of hydro lysates is done: limited hydrolysates (between 1% and 10% degree of hydroly sis) that are used to improve functional properties of foods; hydrolysates with variable degree of hydrolysis that are used as flavourings; by last, e xtensive hydrolysates (degree of hydrolysis above 10%) that are used as pro tein suplement in the diet or with a defined composition for the treatment of specific illness.