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...
主要な著者: | , , , , |
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フォーマット: | 論文 |
言語: | English |
出版事項: |
Frontiers Media S.A.
2022-10-01
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シリーズ: | Frontiers in Nutrition |
主題: | |
オンライン・アクセス: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1022257/full |