Evaluation of the Hydrolysis Specificity of an Aminopeptidase from Bacillus licheniformis SWJS33 Using Synthetic Peptides and Soybean Protein Isolate-Reference-Cited by-同舟云学术

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Evaluation of the Hydrolysis Specificity of an Aminopeptidase from Bacillus licheniformis SWJS33 Using Synthetic Peptides and Soybean Protein Isolate

Published:2016-12-19 Issue:1 Volume:65 Page:167-173
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lei Fenfen¹,Zhao Qiangzhong¹,Lin Lianzhu¹,Sun Baoguo²,Zhao Mouming¹³^ORCID

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China 510640

2. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China 100048

3. Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China 100048

Funder

Public Science and Technology Research Funds Projects of Ocean

Guangdong Marine Economic Development and Innovation of Regional Demonstration Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04426

Reference35 articles.

1. Bacterial alkaline proteases: molecular approaches and industrial applications

2. Leucine Aminopeptidase from Red Sea Bream (Pagrus major) Skeletal Muscle: Purification, Characterization, Cellular Location, and Tissue Distribution

3. Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour

4. Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis

5. Characterization of a salt-tolerant aminopeptidase from marine Bacillus licheniformis SWJS33 that improves hydrolysis and debittering efficiency for soy protein isolate

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