منابع مشابه
Plastein from Pepsin and Trypsin
Danilewski described the formation of a protein-like substance when pepsin was added to a concentrated peptic digest of proteins. The subject has since been carefully investigated by a number of workers, especially Henriques and Gjaldb~ck and Wasteneys and Borsook. The latter authors have reviewed the work in detail (Wasteneys and Borsook, 1930). There is no doubt that some sort of a synthetic ...
متن کاملThe Ultracentrifuge Study of Plastein
Two samples of plastein, prepared by J. H. Northrop (1), were studied in the ultracentrifuge in an effort to determine the characteristics of the material. One sample was prepared from a hydrolyzed trypsin solution, the other from a hydrolyzed pepsin solution. Both samples were dissolved in phosphate buffer at a pH of 10.1 to a concentration of 1 per cent, the buffer being 0.032 ~ in NazHPO4 an...
متن کاملProperties of Casein Hydrolysate as Affected by Plastein Reaction in Ethanol-Water Medium
Zhang Y., Zhao X.-H. (2013): Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium. Czech J. Food Sci., 31: 559–567. Casein hydrolysate with in vitro ACE-inhibitory activity of 44.4% at 0.3 mg/ml was generated from casein by Alcalase and modified by the Alcalase-catalysed plastein reaction in an ethanol-water medium. Eight treated hydrolysates were prepared u...
متن کاملProduction of Water Soluble Antioxidative Plastein from Squid Hepatopancreas
To utilize a typical squid processing by-product, hepatopancreas was enzymatically hydrolyzed, then subjected to a plastein reaction. The substrate concentration that gave the highest plastein yield was 30% by using Alkalase. The optimum pH for the plastein synthesis with Alkalase ranged from 6 to 9. The dominant molecular size of the formed plastein was about 2000. Alkalase mediated plastein r...
متن کاملOptimization of Conditions for Plastein Reaction and Its Application in Improving the Flavor of Protein Hydrolyzates from Yellowfin Tuna
Investigating the influence of plastein reaction on reducing the bitterness and offending smell of protein hydrolysates from yellowfin tuna offal. Protein hydrolysates of yellowfin tuna offal was prepared firstly, then the factors including pH value, kinds of enzymes, temperature and substrate concentration on influencing the nitrogen recovery and bitterness were separately evaluated and the co...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1970
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.34.483