The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup
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概要
- 論文の詳細を見る
"Delicious peptide" was reported to be as delicious as beef soup. The peptide and its fragments were synthesized to study its taste active sites. "Delicious peptide" was found to produce a umami and a sour taste. By preparing several di- or tripeptides composed of basic or acidic amino acids, we found that the taste of "delicious peptide" was produced by an interaction between the basic and the acidic fragments in the peptide.
著者
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Kawasaki Yoshihiro
Department Of Electrical And Electronic Engineering Tokyo Instutute Of Technology
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Tada Makoto
Department Of Electrical And Electronics Engineering Sophia University
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Kikuchi Eiichi
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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NAKATSUKA Tohru
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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KIKUCHI Eiichi
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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