Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation

Journal of Bioscience and Bioengineering

Volumn 113, Issue 3, 2012, Pages 355-359

  Nakahara, Takeharu ^a   Yamaguchi, Hitomi ^a   Uchida, Riichiro ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

ACE inhibitory peptide; Fermentation temperature; Leucine aminopeptidase; Soy sauce; Thermal stability

Indexed keywords

ACE-INHIBITORY; ANTIHYPERTENSIVE EFFECT; BIOACTIVE PEPTIDES; CRUDE ENZYMES; EFFECT OF TEMPERATURE; FERMENTATION TEMPERATURE; HIGH TEMPERATURE; HYDROLYTIC ACTIVITIES; LC-MS/MS; LEUCINE AMINOPEPTIDASE; LOW MOLECULAR WEIGHT; LOW TEMPERATURES; SOY SAUCE; SOY SAUCE MASH;

AMINO ACIDS; FERMENTATION; TEMPERATURE; THERMODYNAMIC STABILITY;

PEPTIDES;

AMINOPEPTIDASE I; AMINOPEPTIDASE II; CARBOXYPEPTIDASE; DIPEPTIDYL PEPTIDASE IV; LEUCINE; PEPTIDASE; SERINE; SOYBEAN OIL; TYROSINE; UNCLASSIFIED DRUG;

ARTICLE; BREWING; ENZYME ACTIVITY; FERMENTATION; HIGH TEMPERATURE; HYDROLYSIS; INCUBATION TEMPERATURE; LIQUID CHROMATOGRAPHY; LOW TEMPERATURE; MASS SPECTROMETRY; MOLECULAR WEIGHT; PROTEIN DEGRADATION; PROTEIN STABILITY; SOYBEAN; TEMPERATURE;

ANTIHYPERTENSIVE AGENTS; FERMENTATION; FOOD HANDLING; HYDROLYSIS; PEPTIDE HYDROLASES; PEPTIDES; PROTEIN STABILITY; SOY FOODS; SOYBEANS; TANDEM MASS SPECTROMETRY; TEMPERATURE;

GLYCINE MAX;

EID: 84857689245     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2011.11.008     Document Type: Article

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