Enzymatische Modifizierung (Plasteinsynthese) von Ackerbohnenprotein

Ludwig, E.; Krause, W.; Nötzold, H.; Tebling, F.

doi:10.1002/food.19810250324

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1983

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“…Nachdem bereits uber die Bildung unloslicher Plasteine aus peptisch gespaltenem Ackerbohnenproteinisolat (API) berichtet wurde [7], gelang es nun auch, aus diesem Material mit Thermitase gelbildendes Plastein herzustellen. Dazu muDten jedoch Partialhydrolysate (PH) rnit niedrigeren Hydrolysegraden zur Plasteinreaktion eingesetzt werden.…”

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Untersuchungen zur Bildung von Plasteingelen aus peptisch gespaltenem Ackerbohnenproteinisolat

Ludwig

Winkler

1983

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Peptic partial hydrolysates of a different hydrolysis degree were prepared from horse bean protein isolate and used for the plastein reaction with thermitase. Whilst unsoluble products were formed from partial hydrolysates of a hydrolysis degree above 60%, plastein gel could be obtained from a less intensely split basic material. By gel chromatography and by determination of the percentage which was unsoluble in 10% trichloroacetic acid, a proteolytic degradation could be made proof on the conditions of the plastein reaction. On addition of DL-methionine ethylesters to the partial hydrolysate an increasing incorporation of methionine into the plastein could be observed with increasing hydrolysis degree.

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