Linked Life Data

16233166

Source:http://linkedlifedata.com/resource/pubmed/id/16233166

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
2005-10-19
pubmed:abstractText
Bitter peptide solutions, prepared by the enzymatic hydrolysis of soy protein and milk casein, were treated with an aminopeptidase from the edible basidiomycete Grifola frondosa. As the incubation time elapsed, the amount of free amino acids released increased and the bitterness of the enzyme reaction mixtures decreased. However, the debittering of the milk casein hydrolysate by the aminopeptidase was less effective than that observed for the soy protein hydrolysate. Hydrophobic amino acids such as valine, leucine, phenylalanine, tyrosine, and isoleucine were preferentially released from the bitter solutions by the action of the aminopeptidase.
pubmed:language
eng
pubmed:journal
pubmed:status
PubMed-not-MEDLINE
pubmed:issn
1389-1723
pubmed:author
pubmed:issnType
Print
pubmed:volume
93
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
60-3
pubmed:year
2002
pubmed:articleTitle
Debittering of enzymatic hydrolysates using an aminopeptidase from the edible basidiomycete Grifola frondosa.
pubmed:affiliation
Food Research Center, Niigata Agricultural Research Institute, 2-25 Shin-ei cho, Kamo, Niigata 959-1381, Japan. nisiwaki@ari.pref.niigata.jp
pubmed:publicationType
Journal Article