Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciens.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125701
Abstract: In this study, we found that glutaminase from Bacillus amyloliquefaciens could increase antioxidant activities of Gln-Cys mixture, demonstrated by the higher superoxide anion and DPPH radical scavenging activities, Fe2+-chelating and reducing power. According to UPLC-Q-TOF-MS/MS… read more here.
Keywords: glutaminase bacillus; glutaminase; cys; antioxidant activities ... See more keywords
Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst.
Sign Up to like & getrecommendations! 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