ON BITTER-MASKING ACTIVITY OF A GLUTAMIC ACID-RICH OLIGOPEPTIDE FRACTION

被引：54

作者：

NOGUCHI, M ^{[1
]}

YAMASHITA, M ^{[1
]}

ARAI, S ^{[1
]}

FUJIMAKI, M ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,BUNKYO,TOKYO,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02203.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：367 / 369

页数：3

共 8 条

[1] APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN .6. DEODORIZATION EFFECT OF ASPERGILLOPEPTIDASE-A AND DEBITTERING EFFECT OF ASPERGILLUS ACID CARBOXYPEPTIDASE
ARAI, S
NOGUCHI, M
KUROSAWA, S
KATO, H
FUJIMAKI, M
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 392 - &
[2] TASTES OF L-GLUTAMYL OLIGOPEPTIDES IN RELATION TO THEIR CHROMATOGRAPHIC PROPERTIES
ARAI, S
YAMASHITA, M
NOGUCHI, M
FUJIMAKI, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (01): : 151 - 156
[3] APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN .3. DIFFUSABLE BITTER PEPTIDES AND FREE AMINO ACIDS IN PEPTIC HYDROLYZATE OF SOYBEAN PROTEIN
FUJIMAKI, M
YAMASHITA, M
OKAZAWA, Y
ARAI, S
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 215 - +
[4] ENZYMATIC MODIFICATION OF PROTEINS IN FOODSTUFFS .1. ENZYMATIC PROTEOLYSIS AND PLASTEIN SYNTHESIS APPLICATION FOR PREPARING BLAND PROTEIN-LIKE SUBSTANCES
FUJIMAKI, M
YAMASHITA, M
ARAI, S
KATO, H
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (09): : 1325 - +
[5] TASTE PEPTIDE FRACTIONATION FROM A FISH PROTEIN HYDROLYSATE
FUJIMAKI, M
ARAI, S
YAMASHITA, M
KATO, H
NOGUCHI, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (12): : 2891 - 2898
[6] WANATABE Y, 1974, Patent No. 494380
[7] ENZYMATIC MODIFICATION OF PROTEINS IN FOODSTUFFS .3. PHENOMENAL SURVEY ON ALPHA-CHYMOTRYPTIC PLASTEIN SYNTHESIS FROM PEPTIC HYDROLYZATE OF SOY PROTEIN
YAMASHITA, M
ARAI, S
MATSUYAMA, J
GONDA, M
KATO, H
FUJIMAKI, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (10): : 1484 - +
[8] YAMASHITA M, 1970, AGR BIOL CHEM TOKYO, V34, P1492

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