Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates

Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates

Bitter peptides in the enzymatic hydrolysates were prepared and purified from wheat gluten using aqueous ethanol solutions and macroporous resin, which has opened a new road for the extraction and separation of bitter peptides. This report contains the release regularity of bitter peptides and the f...

Podrobná bibliografie
Hlavní autoři:	Xiaorui Sun, Jiayi Zheng, Boye Liu, Zehua Huang, Fusheng Chen
Médium:	Článek
Jazyk:	English
Vydáno:	Frontiers Media S.A. 2022-10-01
Edice:	Frontiers in Nutrition
Témata:	wheat gluten bitter peptides sensory evaluation HPLC-MS/MS peptide sequence
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1022257/full

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