title: Effect of methionine enrichment on the biological activities of food proteins.
abstract: A special enzymatic technique, the enzymatic peptide modification (EPM) reactions have been worked out in our laboratory, by which proteins can be modified with respect to their biological activities. Enzymatic modification methods provide several advantages in producing proteins of desired nutritional properties. Proteolytic modification, particularly when combined with methionine enrichment, significantly altered the biological activities and leads to increased nutritional value.
authors.affiliation: Central Food Research Institute, Budapest, Hungary.
authors.forename: G
authors.initials: G
authors.lastname: Hajós
authors.forename: S
authors.initials: S
authors.lastname: Farkas
authors.forename: E
authors.initials: E
authors.lastname: Szerdahelyi
authors.forename: M
authors.initials: M
authors.lastname: Polgár
mesh_terms: D015153:Blotting, Western; D004044:Dietary Proteins / Q000378:metabolism*; D004591:Electrophoresis, Polyacrylamide Gel; D005502:Food; D008715:Methionine / Q000378:metabolism*
chemical_list: D004044:Dietary Proteins; D008715:Methionine