Degradation of αs1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions-Reference-Cited by-同舟云学术

Degradation of αs1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions

Published:2008-02 Issue:2 Volume:18 Page:178-186
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Soeryapranata Elly,Powers Joseph R.,Ünlü Gülhan

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

1. The occurrence of two intracellular oligoendopeptidases in Lactococcus lactis and their significance for peptide conversion in cheese;Baankreis;Applied Microbiology and Biotechnology,1995

2. The contributions of specific amino acid side chains to signal intensities of peptides in matrix-assisted laser desorption/ionization mass spectrometry;Baumgart;Rapid Communications in Mass Spectrometry,2004

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of dye binding;Bradford;Analytical Biochemistry,1976

4. Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificities;Broadbent;Journal of Dairy Science,1998

5. Discrimination effects in MALDI-MS of mixtures of peptides-analysis of the proteome;Burkitt;Australian Journal of Chemistry,2003

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Metagenomic analysis and antibacterial activity of kefir microorganisms;Journal of Food Science;2023-05-24

2. Prato cheese with addition of Lactobacillus helveticus: Effect of culture preparation on peptide profile;Applied Food Research;2022-06

3. Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility;LWT;2020-12

4. High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity;Food Chemistry;2020-12

5. Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods;Molecules;2020-07-22