[Formation of plastein gels from peptic digests of field bean protein isolates].
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.
D000596:Amino Acids / Q000032:analysis; D002850:Chromatography, Gel; D007887:Fabaceae / Q000032:analysis*; D005782:Gels; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D010434:Pepsin A; D010446:Peptide Fragments / Q000032:analysis; D014674:Plant Proteins, Dietary / Q000032:analysis*; D010946:Plants, Medicinal; D011492:Protein Hydrolysates / Q000138:chemical synthesis*
D000596:Amino Acids; D005782:Gels; D010446:Peptide Fragments; D014674:Plant Proteins, Dietary; D011492:Protein Hydrolysates; C011531:plastein; D010434:Pepsin A
Untersuchungen zur Bildung von Plasteingelen aus peptisch gespalltenem Ackerbohnenproteinisolat.