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Russian Chemical Reviews, 1979, Volume 48, Issue 9, Pages 897–912
DOI: https://doi.org/10.1070/RC1979v048n09ABEH002419
(Mi rcr3166)
 

This article is cited in 6 scientific papers (total in 6 papers)

Plasteins. Their Preparation, Properties, and Use in Nutrition

V. M. Belikov, M. Yu. Gololobov

A. N. Nesmeyanov Institute of Organoelement Compounds, USSR Academy of Sciences, Moscow
English full-text Citations (6)
Abstract: The theoretical and practical aspects of the plastein reaction, which consists in the formation of a gel following the addition of an endopeptidase to a concentrated solution of a partial protein hydrolysate, are examined and the properties and possibilities of using plasteins in nutrition are discussed in detail. It is shown that valuable protein food products can be obtained with the aid of the plastein reaction from proteins with an unbalanced aminoacid composition and from chemically synthesised aminoacids. Other applications of plasteins in nutrition are discussed and the studies carried out hitherto on the mechanism and driving forces of plastein formation are considered.
The bibliography includes 143 references.
Russian version:
Uspekhi Khimii, 1979, Volume 48, Issue 9, Pages 1684–1710
DOI: https://doi.org/10.1070/RC1979v048n09ABEH002419
Bibliographic databases:
Document Type: Article
UDC: 577.15.156.1.644.3.38
Language: English
Original paper language: Russian


Citation: V. M. Belikov, M. Yu. Gololobov, “Plasteins. Their Preparation, Properties, and Use in Nutrition”, Usp. Khim., 48:9 (1979), 1684–1710; Russian Chem. Reviews, 48:9 (1979), 897–912
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  • https://doi.org/10.1070/RC1979v048n09ABEH002419
  • https://www.mathnet.ru/eng/rcr/v48/i9/p1684
  • This publication is cited in the following 6 articles:
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