A combination of glutaminase and pH control prevents the nonenzymatic conversion of L-glutamine into L-2-pyrrolidine-5-carboxylic acid in food processing

Journal of Food Process Engineering

Volumn 29, Issue 4, 2006, Pages 327-336

  Yoshimune, Kazuaki ^a   Abe, Takuro ^b   Moriguchi, Mitsuaki ^c  

^a NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY AIST   (Japan)

^b OITA UNIVERSITY   (Japan)

^c BEPPU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYME KINETICS; ENZYMES; ORGANIC ACIDS; PH EFFECTS; PROTEINS;

GLUTAMINASE; NONENZYMATIC CONVERSION; PH CONTROL; PRODUCTION RATE;

FOOD PROCESSING;

ALICYCLOBACILLUS;

EID: 33745868392     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2006.00060.x     Document Type: Article

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