Sign Up to like & get
recommendations!
1
Published in 2022 at "Journal of agricultural and food chemistry"
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