Characterization of peptide, and glycopeptide fractions obtained from milk treated with rennin
1989
Kostyra, H. | Dziuba, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Fizyki i Chemii Zywnosci)
Peptide, and glycopeptide fractions obtained from milk treated with rennin were assessed physico-chemically, and organoleptically. Carbohydrates were present in all fractions obtained after filtration on Sephadex G-50, and G-15. The organoleptic assessment revealed that the fractions were characterized by different tastes, e.g. bitter, described as rubbery, and astringent. In conclusion of conducted research it was assumed that rubbery taste is caused by glycopeptides or complexes of peptides with glycopeptides
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