title: [Features of the absorption of modified fish proteins].
abstract: The characteristics of absorption of modified fish protein were studied in comparison with those non-modified. It has been established that protein acetylation process reduces the absorption intensity of lysine, sulfur-containing amino acids as well as amino acids with a ramified chain. At the same time the final stages of protein assimilation on the surface of the small intestine mucosa are attended by appearance of amino acids at the free state, except lysine which in the form of acetyllysine enters blood flow. Thus, further investigation of the character of acetylated protein metabolism in the body is necessary, as their practical use in food industry is promising.
authors.forename: A G
authors.initials: AG
authors.lastname: Sokolova
authors.forename: O V
authors.initials: OV
authors.lastname: Prokopenko
mesh_terms: D000596:Amino Acids / Q000032:analysis / Q000097:blood; D000818:Animals; D004044:Dietary Proteins / Q000008:administration & dosage / Q000378:metabolism*; D005396:Fish Products; D051381:Rats
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins
vernacular_title: Osobennosti vsasyvaniia modifitsirovannykh rybnykh belkov.