Isolation and characterization of a low molecular weight peptide contained in sourdough

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 12, 2007, Pages 4871-4876

  Nakamura, Toshihide ^a   Yoshida, Ayako ^b   Komatsuzaki, Noriko ^a   Kawasumi, Toshiyukj ^b   Shima, Jun ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b JAPAN WOMEN'S UNIVERSITY   (Japan)

Author keywords

ACE inhibitory peptide; Baker's yeast; Lactic acid bacteria; Sourdough

Indexed keywords

AMINO ACID; CHYMOTRYPSIN; GLUTEN; PEPSIN A; PEPTIDE; PEPTIDE HYDROLASE; TRYPSIN;

ARTICLE; BREAD; CHEMISTRY; CHROMATOGRAPHY; FERMENTATION; ISOLATION AND PURIFICATION; LIQUID CHROMATOGRAPHY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE;

AMINO ACIDS; BREAD; CHROMATOGRAPHY; CHROMATOGRAPHY, LIQUID; CHYMOTRYPSIN; FERMENTATION; GLUTEN; PEPSIN A; PEPTIDE HYDROLASES; PEPTIDES; SACCHAROMYCES CEREVISIAE; TRYPSIN;

BACTERIA (MICROORGANISMS); SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 34250714404     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070069r     Document Type: Article

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