Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties

Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review

Published:2019-09 Issue: Volume:91 Page:339-346
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Yang Juan^ORCID,Bai Weidong,Zeng Xiaofang,Cui Chun

Funder

National Key R&D Program of China

Science and technology plan project of Guangdong Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

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3. Structural analysis and taste evaluation of γ-glutamyl peptides comprising sulfur-containing amino acids;Amino;Bioscience Biotechnology & Biochemistry,2018

4. Preparation and functional exploration of cysteine peptides from fresh garlic scales for improving bioavailability of food legume iron and zinc;Bai;Chinese Journal of Analytical Chemistry,2014

5. Gamma-glutamyl transferases: A structural, mechanistic and physiological perspective;Balakrishna;Frontiers in Biology,2014

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