Fortification of foodstuffs with n-acyl derivatives of sulphur-containing l-amino acids专利检索- 食用蛋白质的加工专利检索查询-专利查询网

Fortification of foodstuffs with n-acyl derivatives of sulphur-containing l-amino acids
申请号	US25686072	申请日	1972-05-25	公开(公告)号	US3878305A	公开(公告)日	1975-04-15
申请人	PROCTER & GAMBLE;			发明人	DAMICO RALPH ANTHONY; BOGGS ROBERT WAYNE;
摘要	A method of fortifying certain proteinaceous foodstuffs which are characterized by a nutritionally limiting content of sulphurcontaining amino acids with selected N-acyl derivatives of the L stereoisomeric form of such sulphur-containing amino acids; and products so fortified.
权利要求	1. A PROTEINACEOUS FOODSTUFF COMPRISING AN EDIBLE SULFURCONTAINING AMINO ACID DEFICIENT PROTEIN AND A NUTRITIONALLY SUPPLEMENTAL AMOUNT OF N-ACYL L-METHIONINE, WHEREIN THE N-ACYL SUBSTITUENT IS DERIVED FROM FATTY ACIDS HAVING FROM 2 TO 9 CARBON ATOMS; SAID FOODSTUFF BEING ESSENTIALLY FREE OF N-ACYL D-METHIONINE. 2. The foodstuff of claim 1 where the N-acyl substituent is derived from fatty acids having from 2 to 4 carbon atoms. 3. The foodstuff of claim 2 where said foodstuff is derived from a member selected from the group consisting of: microbial cells, oil seeds, cereal grains, and plant vegetation. 4. The product of claim 3 where the N-acyl L-methionine is N-acetyl L-methionine. 5. The foodstuff of claim 2 wherein the foodstuff is selected from the group consisting of: texturized vegetable protein meat analogues, vegetable protein derived cheese analogues, beverages, nut butters, breakfast-like cereal formulations, and convenient proteinaceous snack foods. 6. The product of claim 5 where the N-acyl L-methionine is N-acetyl L-methionine. 7. The foodstuff of claim 2 where the protein is derived from soybean. 8. The foodstuff of claim 1 wherein the N-acyl L-methionine is N-propyl L-methioNine. 9. A method of fortifying protein foodstuffs with sulfur-containing amino acids comprising adding to said foodstuffs a nutritionally effective amount of N-acyl L-methionine, wherein the N-acyl substituent is derived from fatty acids having from 2 to 9 carbon atoms; the N-acyl L-methionine being essentially free of the corresponding D-isomers. 10. The method of claim 9 wherein the N-acyl substituent is derived from fatty acids having from 2 to 4 carbon atoms. 11. The method of claim 9 wherein said N-acyl L-methionine is N-acetyl L-methionine.
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Fortification of foodstuffs with n-acyl derivatives of sulphur-containing l-amino acids

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