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Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties

✍ Scribed by Jean-Marc Chobert; Mahmoud Sitohy; John R. Whitaker

Book ID
112776887
Publisher
Springer-Verlag
Year
1987
Tongue
English
Weight
916 KB
Volume
64
Category
Article
ISSN
0003-021X

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πŸ“œ SIMILAR VOLUMES

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. πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons 🌐 English βš– 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