Conclusion The aminopeptidase from Bacillus subtilis has an ideal debittering effect.
结论枯草芽孢杆菌氨肽酶具有较好的脱苦效果。
参考来源 - 氨肽酶脱苦效果的研究—《食品与药品·A版》—2007年第11期—龙源期刊网Aminopeptidases can be debittering exopeptidases that selectively release N-terminal hydrophobic amino acid residues from bitter polypeptides.
氨肽酶可从氨端切除苦味肽上的疏水氨基酸,从而达到脱苦的目的。
参考来源 - 细菌氨肽酶的产酶条件优化及应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
OBJECTIVE To test changes in the content of the total anthraquinone in the alcohol extractive of aloe before and after debittering.
目的测定芦荟乙醇提取液在脱苦前后总蒽醌含量的变化情况。
The paper was aimed at studying the techniques of enzymatic hydrolysis of sheep bones, debittering methods and the development of polypeptides beverage.
本文主要研究了羊骨蛋白的最佳酶解工艺、脱苦方法及多肽饮料的研制技术。
This paper summarizes the bitterness forming mechanism of protease hydrolysates, the methods of debittering protein hydrolysates and the properties of mucor protease.
本文主要概述了蛋白酶解产物苦味形成机理、常用的苦味脱除方法、毛霉蛋白酶的特性。
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