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Investigations on the incorporation of methionine into a peptic partial hydrolysate from faba bean protein isolate by plastein reaction with thermitase



Investigations on the incorporation of methionine into a peptic partial hydrolysate from faba bean protein isolate by plastein reaction with thermitase



Nahrung 28(10): 1029-1035



The contents of free methionine methyl esters and methionine as well as the bound quantities of methionine were determined in order to evaluate the effectiveness of the covalent incorporation of methionine into peptic partial hydrolyzate in the course of the plastein reaction with addition of L-, DL- or D-methionine ethyl esters. The plastein reaction was performed with thermitase as reenzyme. The methionine incorporation took place stereospecifically. The incorporation degree of the methionine ester is influenced by a thermitase-catalyzed and a non-enzymatic ester saponification.

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Accession: 005750334

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