Improvement of the bitter taste of amino acids through the transpeptidation reaction of bacterial γ-glutamyltranspeptidase

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 2, 2002, Pages 313-318

  Suzuki, Hideyuki ^a   Kajimoto, Yoko ^a   Kumagai, Hidehiko ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

glutamyl amino acid; glutamylphenylalanine; Glutamyltranspeptidase; Bitter taste; Enzymatic synthesis

Indexed keywords

4 GLUTAMYLPHENYLALANINE; AMINO ACID; DIPEPTIDE; GAMMA GLUTAMYLTRANSFERASE; GAMMA-GLUTAMYLPHENYLALANINE;

ARTICLE; BACTERIAL METABOLISM; BITTER TASTE; CHEMISTRY; ENZYMOLOGY; ESCHERICHIA COLI; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; METABOLISM; METHODOLOGY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; REACTION ANALYSIS; SYNTHESIS; TASTE; ISOLATION AND PURIFICATION;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

AMINO ACIDS; DIPEPTIDES; ESCHERICHIA COLI; GAMMA-GLUTAMYLTRANSFERASE; MAGNETIC RESONANCE SPECTROSCOPY; TASTE;

EID: 0037116432     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010726u     Document Type: Article

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