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Literature summary for 3.4.16.5 extracted from
- Debittering effect of Monascus carboxypeptidase during the hydrolysis of soybean protein (2005), J. Ind. Microbiol. Biotechnol., 32, 487-489.
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | MpiCP-1 suppresses and reverses the development of the bitterness taste that results from the pepsin hydrolysis of soybean protein by releasing mainly hydrophobic amino acids from the C-termini of the bitter components | Monascus pilosus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Monascus pilosus | - |
- |
- |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| MpiCP-1 | - |
Monascus pilosus |
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Release 2023.1 (January 2023)
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