Debittering of Enzymatic Hydrolysates Using an Aminopeptidase from the Edible Basidiomycete Grifola frondosa
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概要
- 論文の詳細を見る
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.
- 社団法人日本生物工学会の論文
- 2002-01-25
著者
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Hayashi Kiyoshi
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Nishiwaki Toshikazu
Food Research Center Niigata Agricultural Research Institute
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YOSHIMIZU SATOSHI
Food Research Center, Niigata Agricultural Research Institute
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FURUTA MICHIO
Food Research Center, Niigata Agricultural Research Institute
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Hayashi Kiyoshi
National Food Research Institute
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Yoshimizu Satoshi
Food Research Center Niigata Agricultural Research Institute
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Furuta Michio
Food Research Center Niigata Agricultural Research Institute
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