Talk:Hydrolyzed protein

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One sentence says it will be digested fast the next sentence says it is digested by slow rate. Which way is it?

this page is terrible! Where did you get your information (or lack there of)!!!!

WIll definately be back to fix it asap!!!!

False information

There are many types of hydrolyzed protein. Some are good and some are bad. The focus should be on the different types and their characteristics. —Preceding unsigned comment added by 58.106.137.77 (talk) 11:53, 18 March 2008 (UTC)

Not to be a stickler, but 'good' and 'bad' are not absolute in this context, for any of the constituents of hydrolysed protein. We're talking about basic amino acids here, that constitute all the proteins of life. Like other nutrients good or bad is determined by amount or excess. This stub seems to exist only to raise awareness that hydrolysed protein contains MSG, which should follow from the fact that natural proteins contain glutamic acid among other amino acids, to which sodium is added. I agree that the focus should be expanded to the general mechanism and purpose of hydrolysis, because the uninformed reader might take from this article that hydrolysed protein is just industry shorthand for MSG. Bdusel (talk) 12:38, 12 January 2009 (UTC)

WikiProject Food and drink Tagging

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The Chinese translation of the term is based on the folloiwng.....

• http://www.google.com.hk/search?hl=zh-CN&safe=strict&q=%22%E6%B0%B4%E8%A7%A3%E8%9B%8B%E7%99%BD%22+hydrolyzed+protein+gov.cn&btnG=Google+%E6%90%9C%E7%B4%A2&meta=&aq=f&aqi=&aql=&oq=&gs_rfai=

--124.78.211.193 (talk) 03:38, 30 April 2010 (UTC)

• http://www.google.com.hk/search?hl=zh-CN&source=hp&q=%E6%B0%B4%E8%A7%A3%E8%9B%8B%E7%99%BD+hydrolyzed+protein+gov.cn&btnG=Google+%E6%90%9C%E7%B4%A2&meta=&aq=f&aqi=&aql=&oq=&gs_rfai=

--124.78.211.193 (talk) 03:34, 30 April 2010 (UTC)

Info about the topic from academics.....

• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+%22hydrolyzed+protein%22+food&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+protein+flavor&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0

--124.78.211.193 (talk) 03:48, 30 April 2010 (UTC)

Info about the labeling for this issue....

• http://scholar.google.com.hk/scholar?as_q=hydrolyzed+protein+labeling&num=10&btnG=Search+Scholar&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&as_sdt=1.&as_sdtp=on&as_sdts=5&hl=en
• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+proteins+labeling&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0

--124.78.211.193 (talk) 04:05, 30 April 2010 (UTC)

• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+proteins+label&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+protein+label&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0

--124.78.211.193 (talk) 04:06, 30 April 2010 (UTC)

• http://scholar.google.com.hk/scholar?hl=en&q=%22hydrolyzed+protein%22+label&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
• http://scholar.google.com.hk/scholar?hl=en&q=%22hydrolyzed+proteins%22+label&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0

• http://scholar.google.com.hk/scholar?hl=en&q=%22hydrolyzed+proteins%22+labeling&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
• http://scholar.google.com.hk/scholar?hl=en&q=%22hydrolyzed+protein%22+labeling&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0

--124.78.211.193 (talk) 04:09, 30 April 2010 (UTC)

AU

• http://www.google.com.au/search?hl=en&newwindow=1&q=%22hydrolyzed+protein%22+labeling+site%3Agov.au&btnG=Search&meta=cr%3DcountryAU&aq=f&aqi=&aql=&oq=&gs_rfai=

--124.78.211.193 (talk) 04:17, 30 April 2010 (UTC)

NZ

• http://www.google.co.nz/search?hl=en&source=hp&q=%22hydrolyzed+proteins%22+labeling+site%3Agovt.nz&btnG=Google+Search&meta=cr%3DcountryNZ&aq=f&aqi=&aql=&oq=&gs_rfai=
• http://www.google.co.nz/search?hl=en&newwindow=1&q=%22hydrolyzed+protein%22+labeling+site%3Agovt.nz&btnG=Search&meta=cr%3DcountryNZ&aq=f&aqi=&aql=&oq=&gs_rfai=

--124.78.211.193 (talk) 04:20, 30 April 2010 (UTC)

CA

• http://www.google.ca/search?hl=en&source=hp&q=%22hydrolyzed+protein%22+labeling+site%3Agc.ca&btnG=Google+Search&meta=cr%3DcountryCA&aq=f&aqi=&aql=&oq=&gs_rfai=
• http://www.google.ca/search?hl=en&newwindow=1&q=%22hydrolyzed+proteins%22+labeling+site%3Agc.ca&btnG=Search&meta=cr%3DcountryCA&aq=f&aqi=&aql=&oq=&gs_rfai=

--124.78.211.193 (talk) 04:22, 30 April 2010 (UTC)

UK

• http://www.google.co.uk/search?hl=en&source=hp&q=%22hydrolyzed+proteins%22+labeling+site%3Agov.uk&btnG=Google+Search&meta=cr%3DcountryUK%7CcountryGB&aq=f&aqi=&aql=&oq=&gs_rfai=
• http://www.google.co.uk/search?hl=en&newwindow=1&q=%22hydrolyzed+protein%22+labeling+site%3Agov.uk&btnG=Search&meta=cr%3DcountryUK%7CcountryGB&aq=f&aqi=&aql=&oq=&gs_rfai=

--124.78.211.193 (talk) 04:25, 30 April 2010 (UTC)

Info about the allergy/intolerance and this topic.....

• http://scholar.google.com.hk/scholar?as_q=hydrolyzed+protein+allergy&num=10&btnG=Search+Scholar&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&as_sdt=1.&as_sdtp=on&as_sdts=5&hl=en

--222.67.206.22 (talk) 06:47, 30 April 2010 (UTC)

• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+protein+allergen&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+protein+allergic&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0

--222.67.206.22 (talk) 06:48, 30 April 2010 (UTC)

• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+protein+intolerance&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+proteins+allergy&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0

--222.67.206.22 (talk) 06:51, 30 April 2010 (UTC)

• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+protein+allergenic&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
• http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+hydrolyzed+proteins+allergenic&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0

--222.67.206.22 (talk) 07:42, 30 April 2010 (UTC)

Wiki Education assignment: Biochemistry I

This article was the subject of a Wiki Education Foundation-supported course assignment, between 24 January 2023 and 11 May 2023. Further details are available on the course page. Student editor(s): Mace709 (article contribs).

— Assignment last updated by Mace709 (talk) 00:39, 28 February 2023 (UTC)

Use as fertilizer

Soy, shrimp, and fish protein hydrolysates are common ingredients in plant fertilizers. This use needs to be added. Sources are plentiful. These fertilizers tend to be very high in plant available nitrogen. BHolmes555 (talk) 16:46, 10 October 2024 (UTC)