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Formation of plastein enrichment of hydrophobic amino acids and incorporation of methionine into peptic partial hydrolysates of the field bean protein isolate in case of the thermitase catalyzed plastein reaction



Formation of plastein enrichment of hydrophobic amino acids and incorporation of methionine into peptic partial hydrolysates of the field bean protein isolate in case of the thermitase catalyzed plastein reaction



Nahrung 32(2): 135-143



The thermitase-catalyzed plastein reactions of peptic hydrolyzates (PH) of the field-bean protein isolate taking or not taking into consideration of incorporation of methionine leads to an enrichment of hydrophobic amino acids in the reaction products insoluble in 10% trichloroacetic acid. The processes proceeding during plastein reaction are decisively influenced by pH-value, degree of degradation of the peptic PH and concentration of the substrate. The PH-optimum of the plastein formations for the plastein formation enzyme thermitase is a little less than that of proteolysis. The formation of plastein is favoured by the extensive degradation of the initial PH and the increasing concentration of the substrate, i.e. by the high concentration of terminal amino groups as nucleophilic participants in a reaction and by the decreasing water activity. The quantity of the components precipitable in 10% TCA after the plastein reaction which is also designated as plastein yield is not very suitable as a measure of the plastein reaction.

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Accession: 005481112

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