Search Results - "Maehashi, K. (Tokyo Univ. of Agriculture (Japan))"

Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties by Maehashi, K. (Tokyo Univ. of Agriculture (Japan)), Matsuzaki, M, Yamamoto, Y, Udaka, S

“…Soybean protein, casein, bonito protein and chicken protein, each as foodstuff protein, were hydrolyzed with four proteinases; namely, pepsin, trypsin,…”
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Sweetness of lysozymes by Maehashi, K. (Tokyo Univ. of Agriculture (Japan)), Udaka, S

“…While examining the taste of various proteins, we found that hen egg-white lysozyme, a bacteriolytic enzyme, had sweetness. Lysozymes from other sources such…”
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