Practical Debittering Using Model Peptides and Related Compounds(Food & Nutrition)
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概要
- 論文の詳細を見る
In order to develop a practical debittering method for amino acids and peptides, several debittering methods were studied. The authors found that hooking acidic amino acids to and acetylation of bitter amino acids is very effective to remove the bitterness from their concentrated solution. For debittering by mixing with additives, skim milk and other peptide compounds were effective. Acidic amino acids were also effective to reduce the bitterness. Gelatinized starch was found to be useful for debittering because it takes bitter substances into its net structure.
- 社団法人日本農芸化学会の論文
- 1990-01-23
著者
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Kohri Hideaki
大塚製薬
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Kohri Hideaki
Saga Research Laboratory Ohtsuka Pharmaceutical Co. Ltd.
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OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Tamura Masahiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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MORI Naoko
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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MIYOSHI Takafumi
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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KOYAMA Shunsuke
Kakusan Foods Co., Ltd.
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Mori Nonbuhiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Okai H
Hiroshima Univ. Hiroshima Jpn
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Miyoshi Takafumi
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Tamura M
Kowa Co. Ltd. Tokyo Jpn
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Tada M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Koyama Shunsuke
Kakusan Foods Co. Ltd.
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