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Comparison of kokumi γ-[Glu](n>1)-Val and γ-[Glu](n>1)-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens.
Yang, Juan; Sun-Waterhouse, Dongxiao; Xie, Jin; Wang, Lan; Chen, Hong-Zhang; Cui, Chun; Zhao, Mouming.
Afiliación
  • Yang J; School of food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: yangjuan-sky@163.com.cn.
  • Sun-Waterhouse D; School of food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Xie J; School of food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Wang L; State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 10090, China.
  • Chen HZ; State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 10090, China.
  • Cui C; School of food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: cuichun@scut.edu.cn.
  • Zhao M; School of food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Food Chem ; 247: 89-97, 2018 May 01.
Article en En | MEDLINE | ID: mdl-29277233
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Péptidos / Dipéptidos / Bacillus amyloliquefaciens / Glutaminasa Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Péptidos / Dipéptidos / Bacillus amyloliquefaciens / Glutaminasa Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido