The enzymatic treatment of various food proteins results in bitter taste due to the formation of low molecular weight peptides composed mainly of hydrophobic amino acids.
蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成,这些苦味严重影响蛋白质水解产物在食品工业中应用。
A novel amino acid descriptor-amino acid generalized hydrophobicity scale(GH-scale) was used in the quantitive structure-activity relationship research of 31 bradykinin-potentiating pentapeptides.
采用新型氨基酸描述子-氨基酸广义疏水标度(GH-scale)对31个血管舒缓激肽促进剂活性进行了定量构效关系研究。
Determination and analysis of hydrolyzed amino acids content in prinsepia utilis poyle;
青刺尖中水解氨基酸含量测定分析