the present paper reviews our recents studies on the plastein reaction applied to improve nutritional quality of conventional and unconventional proteins , with special emphasis on the papaincatalyzed incorporation of essential amino acids ( used in ethyl ester form ) into the proteins : l-methionine into soybean protein , l-lysine into wheat gluten and l-tyrosine into fish protein ( after removal of phenylalanine ) .
C0002525
essential amino acids
C0025646
l-methionine