Hydrolysate
Hydrolysate
Hydrolysate (/haɪˈdrɒlɪseɪt/) is a term used in biochemistry and chemistry to refer to the product of hydrolysis, a chemical reaction in which a molecule is split into two parts by the addition of a water molecule.
Etymology
The term "hydrolysate" is derived from the Greek words "hydro" meaning water and "lysis" meaning loosening or breaking down. It was first used in the late 19th century.
Definition
A hydrolysate is the result of hydrolysis, a chemical process where a molecule is cleaved into two parts by the addition of a water molecule. This process is commonly used in the digestion of food in the body, as well as in various industrial processes.
Types of Hydrolysates
There are several types of hydrolysates, including protein hydrolysate, carbohydrate hydrolysate, and fat hydrolysate. These are produced by hydrolyzing proteins, carbohydrates, and fats respectively.
Uses
Hydrolysates are used in a variety of applications. In the food industry, protein hydrolysates are used as flavor enhancers and to improve the nutritional value of food. In the pharmaceutical industry, hydrolysates are used in the production of drugs and vaccines. They are also used in the production of biofuels and in environmental remediation.
Related Terms
External links
- Medical encyclopedia article on Hydrolysate
- Wikipedia's article - Hydrolysate
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