Occurrence of Indigestible Pyroglutamyl Peptides in an Enzymatic Hydrolysate of Wheat Gluten Prepared on an Industrial Scale-Reference-Cited by-同舟云学术

Occurrence of Indigestible Pyroglutamyl Peptides in an Enzymatic Hydrolysate of Wheat Gluten Prepared on an Industrial Scale

Published:1998-08-19 Issue:9 Volume:46 Page:3403-3405
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sato Kenji¹,Nisimura Ryoko¹,Suzuki Yoshio¹,Motoi Hirofumi¹,Nakamura Yasushi¹,Ohtsuki Kozo¹,Kawabata Makoto¹

Affiliation:

1. Department of Food Sciences and Nutritional Health, Kyoto Prefectural University, Shimogamo, Kyoto 606-8522, Japan, and Nisshin Flour Milling Company, Ltd., 5-3-1 Tsurugaoka, Ohi-Machi, Iruma-Gun, Saitama 356-0045, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980603i

Reference13 articles.

1. Eisenin (L-pyroGlu-L-Gln-L-Ala), a New Biological Response Modifier

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