Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings

Food Research International

Volumn 50, Issue 1, 2013, Pages 420-427

  Bagnasco, Lucia ^a   Pappalardo, Valeria M ^b   Meregaglia, Andrea ^b   Kaewmanee, Thammarat ^a,e   Ubiali, Daniela ^c,d   Speranza, Giovanna ^b,d   Cosulich, M Elisabetta ^a,c  

^a UNIVERSITY OF GENOA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITY OF PAVIA   (Italy)

^d Italian Biocatalysis Center   (Italy)

^e PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Flavourzyme; Functional properties; Peptides; Rice; Umami; Umamizyme

Indexed keywords

FLAVOURZYME; FUNCTIONAL PROPERTIES; RICE; UMAMI; UMAMIZYME;

ELECTROPHORESIS; EMULSIFICATION; FOOD PROCESSING; PEPTIDES; PROTEOLYSIS; SODIUM DODECYL SULFATE;

ENZYMATIC HYDROLYSIS;

EID: 84875256842     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.007     Document Type: Article

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