Phosphorylation of food proteins with phosphorus oxychloride—Improvement of functional and nutritional properties: A review

Nutritional and functional improvement o

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