This book investigates the diverse applications and significance of protein hydrolysates within the field of biotechnology. It explores the enzymatic and chemical methods used for their production, detailing the resulting peptide profiles and their functional properties. The text further examines their roles in various biotechnological sectors, including food, feed, pharmaceutical, and cosmetic industries, highlighting their potential as bioactive ingredients and functional components.

This work is positioned as a comprehensive overview of protein hydrolysates in biotechnology, likely appealing to researchers and industry professionals. Its focus on production methods, characterization, and diverse applications suggests a detailed and technical treatment of the subject matter. The scope indicates a thorough exploration of current knowledge and potential future developments in the field.