𝔖 Bobbio Scriptorium
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Availability of essential amino acids from proteins. II.—food proteins

✍ Scribed by Z. Dvořák

Publisher
John Wiley and Sons
Year
1968
Tongue
English
Weight
617 KB
Volume
19
Category
Article
ISSN
0022-5142

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Nutritional and functional improvement of food proteins through the covalent attachment of essential amino acids (Abstract)
✍ Puigserver, A. J. ;Gaertner, H. F. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 112 KB

Since in vitro hydrolysis of polymethionyl-casein by enzymes of the digestive tract gave rise to an equal relative release of all the amino acids, thus indicating that covalently attached methionine polymers are likely to be biologically available, hydrolysis of the polymers was further investigated