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J-GLOBAL ID：201702236647395741   Reference number：17A0078300

Preparation of Polypeptides with Sobering Effect from Peanut Meal by Enzymatic Hydrolysis

酵素法により備花生粕ペプチドを調製した。【JST・京大機械翻訳】

Author (5)： Ning Qingpeng (College of Life Science, Shanxi University) ,  Wang Changqing (College of Life Science, Shanxi University) ,  Fang Tian (College of Life Science, Shanxi University) ,  Bai Yunyun (College of Life Science, Shanxi University) ,  Chen Tong (College of Life Science, Shanxi University)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 13  Page： 173-177  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： For more reasonable and effect...

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Thesaurus term： Molecular Weight ,  proteinase ,  anti-inflammatory action ,  optimum condition ,  gel ,  Hydrolysis ,  *peptide ,  classification (separation) ,  dehydrogenase ,  Arachis hypogaea ,  peanut oil ,  animal test ,  alcalase ,  *enzymatic method ,  aliphatic alcohol

Author keywords (4)： peanut meal ,  peptide with sobering effect ,  protease ,  percentage activation of alcohol dehydrogenase

JST classification (1)： Proteins and peptides in general  (EB03010N)

Substance index (1)： Ethanol

Terms in the title (4)： 酵素法 ,  粕 ,  ペプチド ,  調製