Properties of TCA-Insoluble peptides in Kimoto (traditional seed mash for sake brewing) and conditions for liberation of the peptides from rice protein-Reference-Cited by-同舟云学术

Properties of TCA-Insoluble peptides in Kimoto (traditional seed mash for sake brewing) and conditions for liberation of the peptides from rice protein

Published:1999-01 Issue:5 Volume:88 Page:531-535
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Iemura Yoshitsugu,Takahashi Toshinari,Yamada Tasuku,Furukawa Keiji,Hara Shodo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference12 articles.

1. Properties of the peptides liberated from rice protein in sokujo-moto;Iemura;J. Biosci. Bioeng.,1999

2. Formation of amino acids in kimoto: changes of nitrogen compounds in various kinds of moto;Akiyama;Nippon Nogeikagaku Kaishi,1957

3. Formation of amino acids in kimoto: extraction of nitrogenous compounds in moto mash;Akiyama;Nippon Nogeikagaku Kaishi,1958

4. Formation of amino acids in kimoto: formation of amino acids precursor in kimoto and experimental trial of yamahaimoto;Akiyama;Nippon Nogeikagaku Kaishi,1958

5. Cleavage of structural proteins during the assembly of the head of bacteriophage T4;Laemmli;Nature,1970

Cited by 21 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. Spatial Distribution and Characteristics of Protein Content and Composition in Japonica Rice Grains: Implications for Sake Quality;Rice;2024-04-12

2. The community of lactic acid bacteria during kimoto-style seed mash making process and its control;Bioscience, Biotechnology, and Biochemistry;2024-01-05

3. Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing;Food Science & Nutrition;2023-03-02

4. Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease;LWT;2021-06

5. Changes in taste substances during fermentation of fish sauce and the correlation with protease activity;Food Research International;2021-06