标题：ENZYMATIC MODIFICATION FOR IMPROVING NUTRITIONAL QUALITIES AND ACCEPTABILITY OF PROTEINS EXTRACTED FROM PHOTOSYNTHETIC MICROORGANISMS SPIRULINA MAXIMA AND RHODOPSEUDOMONAS CAPSULATUS
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1976
卷号：22
期号：6
页码：447-456
DOI：10.3177/jnsv.22.447
出版社：Center for Academic Publications Japan
摘要：The present study attempts to improve the proteins from a blue-green alga Spirulina maxima and a non-sulfur purple bacterium Rhodopseudomonas capsulatus through their peptic hydrolysis followed by plastein synthesis with papain. The former enzymatic process was effective in removing some photosynthetic pigments and flavors orig inating in the raw materials. The latter process. was successful in incorporating limited amounts of methionine, lysine, and tryptophan, and thus to synthesize plasteins whose essential amino acid patterns re semble the FAO/WHO suggested pattern (1973). These plasteins had no colors and no flavors.
