Abstract
The current paper attempts to review the studies on plastein synthesis reaction, with emphasis on its applications in the food and nutrition area. This reaction is known as an enzymatic process in which, reverse to the conventional proteolysis, a peptide mixture grows to polymerize under an unconventional condition of incubation, with formation of the so-called plastein. A topical finding has been made that almost arbitrary amounts of amino acids can be incorporated during the plastein reaction when they are esterified on use. It is thus possible to enhance the essential amino acid levels of food proteins. Their eating qualities also can be generally improved through the plastein reaction. Significance of this enzymatic process was discussed in special relevance to the peptide nutrition in animal and also to the food utilization of protein resources.
