清酒中のペプチドとその利用に関する研究 : (第1報)ペプチドの分離について

概要

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The present investigation was carried out to obtain some information on the correlation between the type of peptides and the flavor of natural sake. The neutral peptide was fractionated by a treatment with various ion-exchangers and then separated from amino acids by gel filtration through Sephadex G-25. Separation of each peptide was accomplished by column chromatography on Dowex 50-X2 and Dowex 1-X2,and the separated peptides were purified by paper chromatography and crystalized from organic solvents. As the results, three di-peptides, A, B and C, were isolated. These peptides were proved to be pure by paper and thin layer chromatography, and electrophoresis. The peptide A was identified as glycyl-leucine of which the melting point, R_J values and IR spectrum were similar to those of the authentic substance. On the other hand, the peptide B and C were assumed to be valyl-glutamine and isolencylglutamine respectively, after studying the composition and molar ratio of amino acids, N- terminal of the above peptides and some other attributes of these peptides.
社団法人日本生物工学会の論文