Preparation of umami octopeptide with recombined Escherichia coli: Feasibility and challenges

The taste of umami peptide H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH (LGAGGSLA) is controversial. One possible reason for this controversy is the use of chemically synthesized LGAGGSLA to confirm its taste. To explore other ways to further confirm the flavor of LGAGGSLA, we developed a new strategy to pr...

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Detalles Bibliográficos
Autores principales: Zhao, Liming, Zhang, Yin, Venkitasamy, Chandrasekar, Pan, Zhongli, Zhang, Longyi, Guo, Siya, Xiong, Wei, Xia, Hu, Wenlong, Liu, Xinhua, Gou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2017
Materias:
Addendum
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5972915/
https://www.ncbi.nlm.nih.gov/pubmed/28902573
http://dx.doi.org/10.1080/21655979.2017.1378839

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5972915/
https://www.ncbi.nlm.nih.gov/pubmed/28902573
http://dx.doi.org/10.1080/21655979.2017.1378839

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