Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61〜67) of Bovine β-Casein, and Related Peptide(Food & Nutrition)

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概要

• 論文の詳細を見る

• The bitter components of cheese are hydrophobic peptides which are produced during the process of enzymatic digestion, and some of the isolated bitter peptides are derived from the middle portion of β-casein. However, quantitative examination of the bitter taste is seldom performed. We synthesized two hydrophobic peptides, H-Pro^<61>-Phe-Pro-Gly-Pro-Ile-Pro^<67>-OH and H-Tyr^<60>-Pro-Phe-Pro-Gly-Pro-Ile^<66>-OH, which correspond to common portions among the isolated bitter peptides, in order to determine how bitter they were. From the results of sensory analysis, it was found that the synthetic peptides exhibited a bitter taste with threshold values 0.25 and 0.16mM, respectively. We also synthesized their fragments and analogs, and discussed the structure-bitterness relationship.

• 社団法人日本農芸化学会の論文
• 1986-05-23

著者

• Shinoda Ichizo

  Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.

• Shinoda Ichizo

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Shinoda Ichizo

  Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.

• Shinoda Ichizo

  森永乳業

• FUKUI SAKUZO

  Department of Bioengineering, Faculty of Engineering, Fukuyama University

• OKAI Hideo

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• Okai Hideo

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Fukui Sakuzo

  Department Of Bioengineering Faculty Of Engineering Fukuyama University

• Fukui S

  Hiroshima Univ. Higashi‐hiroshima Jpn

• Tamura M

  Kowa Co. Ltd. Tokyo Jpn

• TADA Makoto

  Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

• Tada M

  Tokyo Univ. Agriculture And Technology Tokyo Jpn

• Tada Makoto

  Department Of Electrical And Electronics Engineering Sophia University

• Tamura Masahiro

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

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