Effect of Different Proteases on Bitterness of Hemoglobin Hydrolysates

Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology

Volumn 67, Issue 1-2, 1997, Pages 127-138

  Aubes Dufau, Isabelle ^a   Combes, Didier ^a  

^a INSA   (France)

Author keywords

Bitter peptides; Bitterness; Hemoglobin; Hydrolysate; Protease

Indexed keywords

BOVINAE;

2 BUTANOL; 2-BUTANOL; BUTANOL; HEMOGLOBIN; PEPTIDE FRAGMENT; PROTEINASE; SUBTILISIN;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; GEL CHROMATOGRAPHY; HUMAN; HYDROLYSIS; ISOLATION AND PURIFICATION; MOLECULAR WEIGHT; TASTE; ULTRAFILTRATION;

AMINO ACID SEQUENCE; ANIMALS; BUTANOLS; CATTLE; CHROMATOGRAPHY, GEL; ENDOPEPTIDASES; HEMOGLOBINS; HUMANS; HYDROLYSIS; MOLECULAR WEIGHT; PEPTIDE FRAGMENTS; SUBTILISINS; TASTE; ULTRAFILTRATION;

EID: 0031181509     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02787847     Document Type: Article

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