VERFAHREN ZUR HERSTELLUNG VON AUF DER BASIS VON MIT AMINOSAEUREN KOVALENT ANGEREICHERTEN PEPTIDEN UND/ODER PROTEINEN

A process for preparing peptide and/or protein products enriched with covalently bound amino acids comprises the addition of the amino acid (which may be in an aligopeptide) to be incorporated in the form of an active derivative to the reaction mixture containing the protein(s) or peptide(s) to be e...

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Bibliographische Detailangaben
Hauptverfasser:	SZARVAS, TIBOR, HALASZ, ANNA, GELENCSER, EVA., BUDAPEST, HU, HAJOS, GYOENGYI, NEMETH, GOERGENYI, FRIGYES, PALLOS, LASZLO
Format:	Patent
Sprache:	ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A process for preparing peptide and/or protein products enriched with covalently bound amino acids comprises the addition of the amino acid (which may be in an aligopeptide) to be incorporated in the form of an active derivative to the reaction mixture containing the protein(s) or peptide(s) to be enriched as substrate(s), where enzymatic peptide modification is accomplished through catalysis by means of protease enzyme, and the product(s) obtained and the excess of the amino acid derivative are removed from the reaction mixture. The process renders possible the improvement of the food-value of proteins of some foods and dietetic products.