Biologically active peptides and enzymatic approaches to their production

被引：191

作者：

Gill, I ^{[1
]}

LopezFandino, R ^{[1
]}

Jorba, X ^{[1
]}

Vulfson, EN ^{[1
]}

机构：

[1] BBSRC, INST FOOD RES, DEPT BIOTECHNOL & ENZYMOL, READING RG6 2EF, BERKS, ENGLAND

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1996年 / 18卷 / 03期

关键词：

physiologically active peptides; food-derived peptides; flavor peptides; biotechnology; peptide synthesis; proteases; strategies; continuous synthesis; novel reaction systems; recent developments; new trends;

D O I：

10.1016/0141-0229(95)00097-6

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：

This review briefly surveys various classes of biologically active and flavor peptides that have been isolated and characterized in recent years, and analyzes emerging trends and advances in biotechnological methods for their production.

引用

页码：162 / 183

页数：22

共 276 条

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