Changes in the enzyme-induced release of bitter peptides from wheat gluten hydrolysates
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology
2. Collaborative Innovation Center for Food Safety and Quality Control
3. School of Food Science and Technology
4. Jiangnan University
5. Wuxi 214122
Abstract
Extraction of wheat gluten hydrolysates prepared using Proteax with isobutyl alcohol has opened a new avenue for exploring the release characteristics of bitter peptides.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA22155F
Reference23 articles.
1. Food Peptidomics: Large scale analysis of small bioactive peptides — A pilot study
2. Wheat-gluten uses and industry needs
3. Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases.
4. Debittering effect of Actinomucor elegans peptidases on soybean protein hydrolysates
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