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A novel aminopeptidase with potential debittering properties in casein and soybean protein hydrolysates.
Song, Peng; Cheng, Lei; Tian, Kangming; Zhang, Meng; Singh, Suren; Niu, Dandan; Prior, Bernard; Mchunu, Nokuthula Peace; Wang, Zheng-Xiang.
Afiliação
  • Song P; College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China.
  • Cheng L; Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China.
  • Tian K; College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China.
  • Zhang M; Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China.
  • Singh S; Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China.
  • Niu D; Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China.
  • Prior B; Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, P. O. Box 1334, Durban, 4001 South Africa.
  • Mchunu NP; Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China.
  • Wang ZX; Department of Microbiology, University of Stellenbosch, Private Bag X1, Matieland, 7602 South Africa.
Food Sci Biotechnol ; 29(11): 1491-1499, 2020 Nov.
Article em En | MEDLINE | ID: mdl-33088598
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2020 Tipo de documento: Article