Debittering effect of Monascus carboxypeptidase during the hydrolysis of soybean protein

Journal of Industrial Microbiology and Biotechnology

Volumn 32, Issue 10, 2005, Pages 487-489

  Liu, Fang ^a   Yasuda, Masaaki ^b  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b UNIVERSITY OF THE RYUKYUS   (Japan)

Author keywords

Carboxypeptidase; Debittering effect; Monascus; Soybean protein

Indexed keywords

AMINO ACID; CARBOXYPEPTIDASE; PEPSIN A; SOYBEAN PROTEIN;

ARTICLE; BITTER TASTE; CARBOXY TERMINAL SEQUENCE; HYDROPHILICITY; HYDROPHOBICITY; MONASCUS; NONHUMAN; PROTEIN FUNCTION; PROTEIN HYDROLYSIS;

CARBOXYPEPTIDASES; HYDROLYSIS; MONASCUS; PEPSIN A; SOYBEAN PROTEINS;

GLYCINE MAX; MONASCUS; MONASCUS PILOSUS;

EID: 27444436156     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-005-0024-9     Document Type: Article

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