Sign Up to like & get
recommendations!
0
Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b03419
Abstract: The transpeptidase activity of glutaminase from Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO) to yield γ-[Glu]n-Phe peptides were verified for the first time. In the presence of Gln and Phe, γ-Glu-Phe and γ-Glu-γ-Glu-Phe were synthesized…
read more here.
Keywords:
phe glu;
glutaminase bacillus;
glu phe;
glu glu ... See more keywords
Sign Up to like & get
recommendations!
1
Published in 2022 at "Foods"
DOI: 10.3390/foods11091309
Abstract: Non-volatile flavor precursors could be used to overcome the flavor loss problems of volatile flavor enhancers during long-term storage. Glu- and Phe-derived Amadori rearrangement products (ARPs) produce pleasant aroma tones thermally but are bitter. We…
read more here.
Keywords:
molecular docking;
phe arps;
phe;
rearrangement products ... See more keywords