Abstract
The present study attempts to improve the proteins from a blue-green alga Spirulina maxima and a non-sulfur purple bacterium Rhodopseudomonas capsulatus through their peptic hydrolysis followed by plastein synthesis with papain. The former enzymatic process was effective in removing some photosynthetic pigments and flavors orig inating in the raw materials. The latter process. was successful in incorporating limited amounts of methionine, lysine, and tryptophan, and thus to synthesize plasteins whose essential amino acid patterns re semble the FAO/WHO suggested pattern (1973). These plasteins had no colors and no flavors.
