Degradation Mechanism of Soybean Protein B

Aspergillus Aspergillus niger Aspergillus oryzae Catalysis Fermentation Proline Prolyl Oligopeptidases Sodium Chloride Soy Foods Soybean Proteins
Aspergillus niger Aspergillus oryzae prolyl endopeptidase soy sauce soybean protein

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
18 May 2022
Historique:
pubmed: 6 5 2022
medline: 20 5 2022
entrez: 5 5 2022
Statut: ppublish

Résumé

Soy sauce secondary precipitate formed due to the B

Identifiants

DOI: 10.1021/acs.jafc.2c01796 PMID: 35511597
pubmed: 35511597
doi: 10.1021/acs.jafc.2c01796
doi:

Substances chimiques

Soybean Proteins 0
Sodium Chloride 451W47IQ8X
Proline 9DLQ4CIU6V
Prolyl Oligopeptidases EC 3.4.21.26

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

5869-5878

Auteurs

Pei Shan (P)

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Chi-Tang Ho (CT)

Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States.

Lei Zhang (L)

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Xianli Gao (X)

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
ORCID: 0000-0001-8274-1133

Hong Lin (H)

Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China.

Ting Xu (T)

Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China.

Bo Wang (B)

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
ORCID: 0000-0001-6282-3764

Jiangyan Fu (J)

Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China.

Ronghai He (R)

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
ORCID: 0000-0001-6165-9376

Yaqiong Zhang (Y)

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Aspergillus › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Aspergillus › Aspergillus niger › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Aspergillus › Aspergillus oryzae › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Phénomènes chimiques › Catalyse › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés cycliques › Imino-acides › Proline › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Hydrolases › Peptide hydrolases › Endopeptidases › Prolyl-oligopeptidases › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Produits chimiques inorganiques › Composés du sodium › Chlorure de sodium › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Produits à base de légumes › Produits alimentaires à base de soja › Degradation Mechanism of Soybean Protein B
questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Produits à base de légumes › Produits alimentaires à base de soja › Protéines de soja › Degradation Mechanism of Soybean Protein B