| abstract |
L-Aminoacid-substd. polypeptide, (A), prepn. takes place by (a) preparing an aq. mixt. of a protein, an alkyl ester-hydrochloride of an aminoacid and a proteolytic enzyme; (b) reacting the mixt. pref. at initial pH 6-11 (8-10) and incubating at 20-40 (37) degrees C, and (c) recovering the prod. (A) from the mixt., e.g. by dialysis or pptn. with a solvent. (A) is used in the prodn. of aminoacid-enriched protein foods. The prod. has a pleasant taste. Essential aminoacid content is increased, e.g. methionine content was increased 6 x w.r.t. its content in initial protein. |