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Biosynthesis of food constituents: Peptides - a review

Author

Listed:
  • 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)

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.

Suggested Citation

  • Jan Velíšek & Roman Kubec & Karel Cejpek, 2006. "Biosynthesis of food constituents: Peptides - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(4), pages 149-155.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:4:id:3311-cjfs
    DOI: 10.17221/3311-CJFS
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    Citations

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    Cited by:

    1. Jan Velíšek & Roman Kubec & Karel Cejpek, 2006. "Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(3), pages 93-109.
    2. Jan Velíšek & Jiří Davídek & Karel Cejpek, 2007. "Biosynthesis of food constituents: Natural pigments: Part 1," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(6), pages 291-315.

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