| 摘要 |
An enzymatically obtained oligomer of L-amino acid containing residues of L-methionine, a process for its preparation and its uses as an agent for fortifying foods poor in methionine and as an intermediate product in the production of L- methionine from DL-methionine, which oligo-L-amino acid consists essentially of oligomers having a chain length of from 5 to 10 residues of L-amino acid with an average length of 8, is described. The homo-oligomer may be prepared by reacting an ester of methionine with a thiol-protease in an aqueous medium having a pH of from 5 to 7 and at a temperature of 30 to 50 DEG C, deactivating the enzyme and separating the oligo-L- methionine from the reaction medium. A hetero-oligomer may also be prepared by adding an ester of the amino acid in question to the preceding reaction mixture, for example to make the oligomer soluble in water or to improve its digestibility. |
