通过类蛋白反应及其新型修饰对食物蛋白质进行营养改良。

Nutritional improvement of food proteins by means of the plastein reaction and its novel modification.

作者信息

Arai S, Yamashita M, Fujimaki M

出版信息

Adv Exp Med Biol. 1978;105:663-80. doi: 10.1007/978-1-4684-3366-1_32.

Abstract

The paper reviews recent studies in the application of the plastein reaction for the improvement of amino acid compositions of food proteins; it describes in a large measure the specific incorporation of amino acid esters into protein hydrolysate during the plastein reaction with papain. The information obtained from this specificity study has been found useful in the improvement of several unconventional as well as conventional proteins by incorporating controlled amounts of essential amino acids through the plastein reaction. Prior to carrying out this reaction, however, it is necessary to prepare a protein hydrolysate as its substrate. The entire process thus requires two independent steps: enzymatic protein hydrolysis and resynthesis. In very recent work we have found it possible to incorporate amino acid esters directly into protein by one step when a proper reaction condition has been adopted. This novel "one--step process" is also discussed in comparison with the conventional plastein reaction.

摘要

本文综述了近期关于利用类蛋白反应改善食品蛋白质氨基酸组成的研究；在很大程度上描述了在木瓜蛋白酶催化的类蛋白反应过程中氨基酸酯特异性掺入蛋白质水解物的情况。通过类蛋白反应掺入可控量的必需氨基酸，已发现从该特异性研究中获得的信息有助于改善几种非常规和常规蛋白质。然而，在进行该反应之前，有必要制备蛋白质水解物作为其底物。因此，整个过程需要两个独立的步骤：酶促蛋白质水解和再合成。在最近的工作中，我们发现当采用适当的反应条件时，可以通过一步法将氨基酸酯直接掺入蛋白质中。还将这种新颖的“一步法”与传统的类蛋白反应进行了比较。