Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy(Food & Nutrition)

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概要

• 論文の詳細を見る

• 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.

• 社団法人日本農芸化学会の論文
• 1991-04-23

著者

• ARAI Soichi

  Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture

• Arai S

  Tokyo Univ. Agriculture Tokyo Jpn

• Arai S

  Department Of Applied Biological Chemistry The University Of Tokyo

• Arai Soichi

  Department Of Applied Biological Chemistry The University Of Tokyo

• Arai Soichi

  Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th

• Arai Soichi

  Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Science The

• Arai Soichi

  Department Of Agricultural Chemistry The University Of Tokyo

• WATANABE Michiko

  Faculty of Education, Tokyo Gakugei University

• Watanabe M

  Faculty Of Agriculture Tokyo University Of Agriculture And Technology

• 田辺 創一

  広島大学大学院生物圏科学

• Arai Soichi

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• Arai Soichi

  Department Of Nutrition Tokyo University Of Agriculture

• Tanimoto Shin-ya

  Department of Home Economics, Aoyama Gakuin Women's Junior College

• TANABE Soichi

  Department of Agricultural Chemistry, The University of Tokyo

• 田辺 創一

  広島大学大学院生物圏科学研究科

• Tanimoto Shin-ya

  Department Of Home Economics Aoyama Gakuin Women's Junior College

• Arai Soichi

  Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo

• Watanabe Michiko

  Faculty Of Economics Toyo University

• ARAI Soichi

  Department of Agricultural Chemicatry, The University of Tokyo

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