Selective Elimination of Bitter Peptides by Adsorption to Heat-treated Porous Silica Gel
Author:
Affiliation:
1. Department of Biomolecular Engineering, Graduate School of Engineering, Nagoya University
2. Innovative Research Center for Preventive Medical Engineering, Nagoya University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/25/2/25_179/_pdf
Reference41 articles.
1. André, N.FÁ.M., Raquel, S., Heloisa, A.B.R., Scagion, V.P., Correa, D.S., and Zanin, G.M. (2017). Interaction of peptides obtained from the enzymatic hydrolysis of soybean meal with cyclodextrins: an evaluation of bitterness reduction. J. Inclusion Phenom. Macrocyclic Chem., 89, 59-69.
2. Arai, S., Noguchi, M., Kurosawa, S., Kato, H., and Fujimaki, M. (1970). Applying proteolytic enzymes on soybean. 6. Deodorization effect of aspergillopeptidase A and debittering effect of aspergillus acid carboxypeptidase. J. Food Sci., 35, 392-395.
3. Chiang, W.D., Shih, C.J., and Chu, Y.H. (1999). Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system. Food Chem., 65, 189-194.
4. Clemente, A. (2000). Enzymatic protein hydrolysates in human nutrition. Trends Food Sci. Technol., 11, 254-262.
5. Daliri, E.B.M., Oh, D.H., and Lee, B.H. (2017). Bioactive peptides. Foods, 6, 32.
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