Isolation, Purification and Structure Identification of Salty Peptides from Wheat Gluten
The salty enzymatic hydrolysate of wheat gluten was desalted and fractionated into four fractions (F1–F5). F4, which had the highest salty taste and proportion of peptides with molecular mass below 1 000 Da among these fractions, was further fractionated by Sephadex G-15 gel filtration chromatograph...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-026.pdf |