ABSTRACT
Availability of amino acids in some tripeptides and acylated derivatives has been determined by in vitro and/or rat-growth methods. During processing of foods, protein sources are subjected to treatments with heat, oxidizing agents (such as hydrogen peroxide), organic solvents, alkalis, and acids to sterilize/pasteurize, to improve flavor, texture, and other functional properties, to deactivate toxic or antinutritional factors, and to prepare concentrated protein products. R. Damico demonstrated that replacing Met with Ac-Met prevents the production of methional and associated objectionable odor and flavor. The utilization and metabolism of Ac-Met have been well studied in experimental animals and humans. The bioavailability of Ac-Thr was reported to be up to 90% of that of Thr when fed to young rats. Most other derivatives of Thr such as α-hydroxy or the keto analogue, homoserine, and α-acetamido, β-keto methyl butyrate were not available to the growing rat.
