Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase.
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DOI: 10.1021/acs.jafc.2c07045
Abstract: The kokumi sensation of protein hydrolysates could be enhanced by γ-glutamylation through forming a series of γ-glutamyl di- and tri-peptides. In this study, porcine hemoglobin hydrolysate was γ-glutamylated using enzymes from Bacillus amyloliquefaciens (Ba) or… read more here.
Keywords: increase kokumi; porcine hemoglobin; glutamyl peptides; hemoglobin hydrolysate ... See more keywords