Biosynthesis of food constituents: Peptides - a review

Jan Velíšek, Roman Kubec and Karel Cejpek
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Jan Velíšek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Roman Kubec: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Karel Cejpek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2006, vol. 24, issue 4, 149-155

Abstract: This review article gives a brief survey of principal pathways that lead to the biosynthesis of most important peptides occurring in foods. Glutathione, selected plant γ-glutamyl peptides, and animal histidine dipeptides are included in this review.

Keywords: biosynthesis; glutathione; γ -glutamyl peptides; S-alk(en)ylcysteine sulfoxides; phytochelatins; histidine dipeptides; carnosine; anserine; balenine (search for similar items in EconPapers)
Date: 2006
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:24:y:2006:i:4:id:3311-cjfs

DOI: 10.17221/3311-CJFS

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