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...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022-10-01
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| Colección: | Frontiers in Nutrition |
| Materias: | |
| Acceso en línea: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1022257/full |