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Explain Protein hydrolysates
It is valued for their superior nutritional qualities, including increased bioavailability and reduced antigenecity. Several enzymatic modifications of proteins / enzymes are known to occur in biological systems. Such modifications of proteins in vitro can be used to improve their functional properties. Only few of the enzymatic modifications of proteins are practical for modifying proteins for food use.
Explain Functional property of Emulsification Mode of action Proteins stabilize fat emulsions Food system Sausages, soups, cakes, salad dressings, infant foods
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