Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis-Reference-Cited by-同舟云学术

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Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis

Published:2020-02-06 Issue:9 Volume:68 Page:2757-2764
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gao Xianli¹^ORCID,Liu Ermeng¹,Yin Yiyun¹,Yang Lixin²³,Huang Qingrong³,Chen Sui²,Ho Chi-Tang³^ORCID

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

2. Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China

3. Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States

Funder

Jiangsu University

China Postdoctoral Science Foundation

National Natural Science Foundation of China

the Special Fund for Science and Technology Development of Zhongshan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b08116

Reference31 articles.

1. Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation

2. Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042

3. Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae

4. Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce

5. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

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2. Release of CM‐12 from A2‐type casein by the cleavage of Ser–Leu–Xaa at the C‐terminus using Aspergillus oryzae alkaline protease;Journal of the Science of Food and Agriculture;2024-07-11

3. Purification, characterisation and visualisation of soybean protein hydrolysis by aspergillopepsin I from mangrove Aspergillus tubingensis;International Biodeterioration & Biodegradation;2024-06

4. Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji;Food Chemistry;2024-05

5. Recent progress of atmospheric and room‐temperature plasma as a new and promising mutagenesis technology;Cell Biochemistry and Function;2024-03-26

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