Comparative nutritional value for amino acids, oligopeptides and soybean protein
- 1 December 1987
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 64 (12) , 1692-1696
- https://doi.org/10.1007/bf02542505
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- An enzymatically modified protein produced with covalent incorporation of L-methionine for use in nutritional improvement of soy protein.Agricultural and Biological Chemistry, 1983
- Proteinaceous Surfactants Prepared by Covalent Attachment of L-Leucine n-Alkyl Esters to Food Proteins by Modification with PapainPublished by American Chemical Society (ACS) ,1982
- Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Evaluation for Their FunctionalityJournal of Food Science, 1981
- Use of a Peptide Rather Than Free Amino Acid Nitrogen Source in Chemically Defined “Elemental” DietsJournal of Parenteral and Enteral Nutrition, 1980
- Probing Higher-Order Quantum Chromodynamics: Charge-Conjugation Asymmetries from Two-Gluon ExchangePhysical Review Letters, 1979
- A one-step process for incorporation of L-methionine into soy protein by treatment with papainJournal of Agricultural and Food Chemistry, 1979
- A novel one-step process for enzymatic incorporation of amino acids into proteins: application to soy protein and flour for enhancing their methionine levels.Agricultural and Biological Chemistry, 1979
- Enzymatic Protein Degradation and Resynthesis for Protein ImprovementPublished by American Chemical Society (ACS) ,1977
- Intestinal transport of dipeptides in man: relative importance of hydrolysis and intact absorptionJournal of Clinical Investigation, 1971
- TRANSAMINASE ACTIVITY IN HUMAN BLOODJournal of Clinical Investigation, 1955