The most important group of vegetable proteins comprises the seed proteins. In addition, there are proteins from roots and leaves, like potato, cassava and clover. The seed proteins are further divided into three sub-groups: cereals, oilseeds and legumes.
Enzymatic hydrolysis of vegetable/cereal proteins such as soy, wheat gluten, corn gluten, rice, pea and peanuts can be improved significantly by enzymatic hydrolysis.
Extensive hydrolysis of vegetable food proteins increases flavor ingredients without the bitterness that is often associated with enzymatic hydrolysis. Enzymatic hydrolysis provides a number of additional benefits and advantages over traditional acid treatment.