ENZYMATIC MODIFICATION OF ZEIN TO PRODUCE A NON-BITTER PEPTIDE FRACTION WITH A VERY HIGH FISCHER RATIO FOR PATIENTS WITH HEPATIC-ENCEPHALOPATHY

被引:33
作者
TANIMOTO, SY
TANABE, S
WATANABE, M
ARAI, S
机构
[1] UNIV TOKYO,DEPT AGR CHEM,BUNKYO KU,TOKYO 113,JAPAN
[2] TOKYO GAKUGEI UNIV,FAC EDUC,KOGANEI,TOKYO 184,JAPAN
来源
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1991年 / 55卷 / 04期
关键词
D O I
10.1080/00021369.1991.10870726
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
A method was proposed to produce a peptide fraction from zein by enzymatic hydrolysis to improve the Fischer ratio, i.e., the molar ratio of the branched chain amino acids, leucine, isoleucine and valine, vs. the aromatic amino acids, phenylalanine and tyrosine. Zein was hydrolyzed first with alkalophilic proteinase and then with actinase to liberate aromatic amino acids. The hydrolysate, however, tasted bitter and it was modified with transglutaminase to decrease the bitterness. Sephadex G-15 adsorption chromatography was used on the debittered product to remove the aromatic amino acids liberated. A series of these enzymatic modifications and the chromatography afforded a final product with a Fischer ratio of 20.0 at a yield of 56% on a nitrogen basis. Such a very high Fischer ratio and a reasonable yield would warrant economic feasibility for producing this formula on an industrial scale.
引用
收藏
页码:1119 / 1123
页数:5
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