Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking

The enzyme involved in the increase in glutamic acid content in chicken meat during cooking was identified and characterized. Chicken homogenate produced significantly more free glutamic acid and exhibited higher glutamyl p-nitroanilide (Glu-pNA) hydrolyzing activity than beef when heat cooked. Amin...

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Detalles Bibliográficos
Autores principales: Yuhara, Hitomi, Ohtani, Akira, Matano, Mami, Kashiwagi, Yutaka, Maehashi, Kenji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991601/
https://www.ncbi.nlm.nih.gov/pubmed/35415631
http://dx.doi.org/10.1016/j.fochms.2021.100015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991601/
https://www.ncbi.nlm.nih.gov/pubmed/35415631
http://dx.doi.org/10.1016/j.fochms.2021.100015

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