Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
スポンサーリンク
概要
- 論文の詳細を見る
Five bitter-tasting peptides were isolated from charcoal-untreated sake, following a Sepabeads resin separation, an initial reverse-phase chromatography (RP-HPLC), a gel permeation-chromatography, and a second RP-HPLC. The isolated peptides consisted of six to thirteen amino acid residues. The N-termini were uniformly pyroglutamate residues. Based on the rice protein database, the peptides were derived from two different N-termini of the rice glutelin acidic subunit. One of them was reported as a prolyl endopeptidase inhibitor. The thirteen amino acid peptides in charcoal-untreated ginjyo-type sakes were lower than that in charcoal-untreated jyunmai-type sakes. The thirteen amino acid peptides were not detected in the commercial ordinary-type sake analyzed. The concentration of analyzed peptides of nine to thirteen amino acid residues in charcoal-untreated sake exceeded their preliminary estimated sensory threshold values, suggesting that they contribute to the sensory quality of charcoal-untreated sake.
- 社団法人 日本食品科学工学会の論文
- 2007-08-01
著者
-
NUMATA Mineyo
National Research Institute of Brewing
-
HASHIZUME Katsumi
National Research Institute of Brewing
-
IWASHITA Kazuhiro
National Research Institute of Brewing
-
Okuda Masaki
National Res. Inst. Brewing Higashihiroshima Jpn
-
Okuda M
National Research Institute Of Brewing
関連論文
- Characterization of Oriental Cultivars of Grapevine Using a Reference Allele System of Microsatellite Data and Assignment Test
- N-Linked Oligosaccharides of Aspergillus awamori Feruloyl Esterase Are Important for Thermostability and Catalysis
- Effects of Culture Conditions on Ergosterol Biosynthesis by Saccharomyces cerevisiae
- Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)
- Characterization of Peptides Generated in Proteolytic Digest of Steamed Rice Grains by Sake Koji Enzymes(BREWING AND FOOD TECHNOLOGY)
- Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties(Post Harvest Physiology)
- Cloning and Analysis of the AWA1 Gene of a Nonfoaming Mutant of a Sake Yeast
- Extracellular Soluble Polysaccharide (ESP) from Aspergillus kawachii Improves the Stability of Extracellular β-Glucosidases (EX-1 and EX-2) and Is Involved in Their Localization
- Production and Some Properties of Salt-Tolerant β-Xylosidases from a Shoyu Koji Mold, Aspergillus oryzae in Solid and Liquid Cultures
- Purification and Characterization of Extracellular and Cell Wall Bound β-Glucosidases from Aspergillus kawachii
- Organ-Specific Transcription of Putative Flavonol Synthase Genes of Grapevine and Effects of Plant Hormones and Shading on Flavonol Biosynthesis in Grape Berry Skins
- Recent Studies of Protein Secretion by Filamentous Fungi(BREWING AND FOOD TECHNOLOGY)
- Role of Two α-L-Arabinofuranosidases in Arabinoxylan Degradation and Characteristics of the Encoding Genes from Shochu Koji Molds, Aspergillus kawachii and Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
- Stimulatory Effect of Ferulic Acid on the Production of Extracellular Xylanolytic Enzymes by Aspergillus kawachii
- Properties of Starch and Protein of "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
- Rice Protein Digestion by Sake Koji Enzymes : Comparison between Steamed Rice Grains and Isolated Protein Bodies from Rice Endosperm(BREWING AND FOOD TECHNOLOGY)
- Purification and Characterization of a 0-Methyltransferase Capable of Methylating 2-Hydroxy-3-alkylpyrazine from Vitis vinifera L. (cv. Cabernet Sauvignon)(Biochemistry & Molecular Biology)
- S-Adenosyl-L-methionine-dependent O-Methylation of 2-Hydroxy-3-alkylpyrazine in Wine Grapes : A Putative Final step of Methoxypyrazine Biosynthesis
- Variation of 2-Acetyl-1-Pyrroline Concentration in Aromatic Rice Grains Collected in the Same Region in Japan and Factors Affecting Its Concentration(Crop Physiology and Ecology)
- Stimulatory Effect of Ferulic Acid on the Production of Extracellular Xylanolytic Enzymes by Aspergillus kawachii
- Aflatoxin non-productivity of Aspergillus oryzae caused by loss of function in the aflJ gene product(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Molecular Cloning and Application of a Gene Complementing Pantothenic Acid Auxotrophy of Sake Yeast Kyokai No.7
- Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
- Cloning and Sequencing of the xynC Gene Encoding Acid Xylanase of Aspergillus kawachii
- Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)
- Analyses of peptides in sake mash : Forming a profile of bitter-tasting peptides(BREWING AND FOOD TECHNOLOGY)
- Methoxypyrazine Content of Japanese Red Wines
- Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake
- Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake
- The transfer of stable ^Cs from rice to Japanese sake(BREWING AND FOOD TECHNOLOGY)
- Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties
- The transfer of radioactive cesium and potassium from rice to sake(BREWING AND FOOD TECHNOLOGY)
- The transfer of stable ^Cs from rice to Japanese sake