Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking

Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking

The enzyme involved in the increase in glutamic acid content in chicken meat during cooking was identified and characterized. Chicken homogenate produced significantly more free glutamic acid and exhibited higher glutamyl p-nitroanilide (Glu-pNA) hydrolyzing activity than beef when heat cooked. Amin...

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Bibliographic Details
Main Authors: Hitomi Yuhara, Akira Ohtani, Mami Matano, Yutaka Kashiwagi, Kenji Maehashi
Format: Article
Language:English
Published: Elsevier 2021-07-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Chicken
Aspartyl aminopeptidase
Beef
Muscle
Gene expression
Recombinant
Online Access:http://www.sciencedirect.com/science/article/pii/S266656622100006X

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