A novel aminopeptidase with potential debittering properties in casein and soybean protein hydrolysates-Reference-Cited by-同舟云学术

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A novel aminopeptidase with potential debittering properties in casein and soybean protein hydrolysates

Published:2020-09-16 Issue:11 Volume:29 Page:1491-1499
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Song Peng,Cheng Lei,Tian Kangming,Zhang Meng,Singh Suren,Niu Dandan,Prior Bernard,Mchunu Nokuthula Peace,Wang Zheng-Xiang

Funder

Intergovernmental International Scientific and Technological Innovation Cooperation program, MOST, China

Raising Program of Innovation Team for Tianjin Universities, Tianjin, China

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-020-00813-8.pdf

Reference38 articles.

1. Adler‐Nissen J. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes. J. Chem. Technol. Biotechnol. 34: 215-222 (1984)

2. Baankreis R, van Schalkwijk S, Alting AC, Exterkate, FA. The occurrence of two intracellular oligoendopeptidases in Lactococcus lactis and their significance for peptide conversion in cheese. Appl. Microbiol. Biotechnol. 44: 386-392 (1995)

3. Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248-254 (1976)

4. Cereghino JL, Cregg JM. Heterologous protein expression in the methylotrophic yeast Pichia pastoris. FEMS Microbiol. Rev. 24: 45-66 (2000)

5. Cheung LK, Aluko RE, Cliff MA, Li-Chan EC. Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates. J. Funct. Foods. 13: 262-275 (2015)

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