Enzymatic Modification of a Whey Protein Isolate to a Peptide Mixture with a High Fischer Ratio.
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概要
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A peptide mixture with a high Fischer ratio, which is defined as the molar ratio of Val+Leu+Ile to Phe+Tyr, was prepared from a whey protein isolate (WPI) by consecutively hydrolyzing with neutral and acid proteases and then by treating with SP-206 resin to adsorb the aromatic amino acids. The Tyr and Phe concentrations in the supernatant after adsorption on SP-206 resin were reduced by 8.3% and 14.2%, respectively. After this adsorption process had been repeated 7 times, the Fischer ratio of the peptide mixture was 9.0, while that of WPI was 4.7. The molecular weight, total average residue number and free amino acid concentration were 200-2,500, 2.6 and 22.3%, respectively.
- 社団法人 日本食品科学工学会の論文
著者
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Gotoh Toshiyuki
Department Of Applied Physics Faculty Of Engineering University Of Nagoya
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YAJIMA Takaji
Department of Nutrition, Nutrition Science Institute, Meiji Milk Products Co., Ltd.
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KOJIMA Tadashi
The United Graduate School of Veterinary Science, Yamaguchi University
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MIYAZAWA Shigeko
Department of Nutrition, Nutrition Science Institute, Meiji Milk Products Co., Ltd.
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TSUCHITA Hiroshi
Department of Nutrition, Nutrition Science Institute, Meiji Milk Products Co., Ltd.
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KUWATA Tamotsu
The United Graduate School of Veterinary Science, Yamaguchi University
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- Enzymatic Modification of a Whey Protein Isolate to a Peptide Mixture with a High Fischer Ratio.