The hydrolysis of proteins results in the formation of several types of compounds, primarily:
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Amino Acids: The primary end products of protein hydrolysis are amino acids, which are the building blocks of proteins. They can be free or remain attached to each other in short chains.
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Peptides: These are short chains of amino acids linked by peptide bonds. Depending on the extent of hydrolysis, various peptides of different lengths can be produced, including dipeptides (two amino acids), tripeptides (three amino acids), and oligopeptides (short chains of up to around 20 amino acids).
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Polyamines: In some cases, the hydrolysis process can also lead to the formation of polyamines, which are organic compounds with multiple amine groups.
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Biogenic Amines: Some hydrolyzed proteins can produce biogenic amines such as histamine, tyramine, and putrescine, especially during fermentation or bacterial decomposition.
These compounds play various roles in biological processes and can impact flavor, texture, and nutritional properties of food products derived from protein sources.