APPLICATION OF MICROBIAL PROTEASES TO SOYBEAN AND OTHER MATERIALS TO IMPROVE ACCEPTABILITY, ESPECIALLY THROUGH FORMATION OF PLASTEIN

被引：42

作者：

FUJIMAKI, M

KATO, H

ARAI, S

YAMASHITA, M

机构：

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1971年 / 34卷 / 01期

关键词：

D O I：

10.1111/j.1365-2672.1971.tb02272.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：119 / +

页数：1

共 26 条

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[2] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .6. SOME EVIDENCE FOR OCCURENCE OF PROTEIN-FLAVOR BINDING [J].

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[3] APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN .5. A NONDIALYZABLE BITTER PEPTIDE IN PEPTIC HYDROLYZATE OF SOYBEAN PROTEIN AND ITS BITTERNESS IN RELATION TO CHEMICAL STRUCTURE [J].

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[4] APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN .6. DEODORIZATION EFFECT OF ASPERGILLOPEPTIDASE-A AND DEBITTERING EFFECT OF ASPERGILLUS ACID CARBOXYPEPTIDASE [J].

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[5] NORMAL-HEXANAL AND SOME VOLATILE ALCOHOLS - THEIR DISTRIBUTION IN RAW SOYBEAN TISSUES AND FORMATION IN CRUDE SOY PROTEIN CONCENTRATE BY LIPOXYGENASE [J].

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[6]

CARR J. W., 1956, Journal of the Science of Food and Agriculture, V7, P629, DOI 10.1002/jsfa.2740071002

[7] UNTERSUCHUNGEN UBER DIE PLASTEIN-REAKTION, .6. EINFLUSS DER KETTENLANGE UND DER ENDGRUPPEN DES MONOMEREN AUF DIE KONDENSIERBARKEIT [J].

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HELVETICA CHIMICA ACTA, 1963, 46 (07) :2498-&

[8] ENZYMATIC MODIFICATION OF PROTEINS IN FOODSTUFFS .1. ENZYMATIC PROTEOLYSIS AND PLASTEIN SYNTHESIS APPLICATION FOR PREPARING BLAND PROTEIN-LIKE SUBSTANCES [J].

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[9]

FUJIMAKI M, 1968, FOOD TECHNOL-CHICAGO, V22, P889

[10] DIFFUSABLE BITTER PEPTIDES IN PEPTIC HYDROLYZATE OF SOYBEAN PROTEIN [J].

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ARAI, S .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1968, 32 (06) :794-+

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