Enzymatic Synthesis of γ-Glutamylvalylglycine Using Bacterial γ-Glutamyltranspeptidase
Author:
Affiliation:
1. Division of Applied Biology, Kyoto Institute of Technology, Goshokaido-cho, Matsugasaki, Sakyo-ku, Kyoto 606-8585, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c02535
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1. Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs
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3. A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese
4. Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii
5. Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies
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