Methyl 2, 3-Di-O-(L-α-aminobutyryl)-α-D-glucopyranoside, a New Sweet Substance, and Tastes of Related Compounds of Neutral Amino Acids and D-Glucose Derivatives
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概要
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Methyl 2, 3-di-O-(L-phenylalanyl)-α-D-glucopyranoside and other O-aminoacyl sugars composed of neutral amino acids were synthesized to discover their tastes. Among them, phenylalanine derivatives were strongly bitter [the bitterness of methyl 2, 3-di-O-(L-phenylalanyl-L-phenylalanyl-L-phenylalanyl)-α-D-glucopyranoside are equal to that of strychnine], on the other hand, O-aminoacyl sugars composed of amino acids having short side chain were very sweet; The sweetness of methyl 2, 3-di-O-(L-α-aminobutyryl)-α-D-glucopyranoside is more than 50 times as strong as that of sucrose.
- 社団法人 日本農芸化学会の論文
著者
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Fukui Sakuzo
Department Of Bioengineering Faculty Of Engineering Fukuyama University
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Shoji Masataka
Department Of Electrical And Electric Engineering Kobe University
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KINOMURA Keisuke
Department of Fermentation Technology, Faculty of Engineering, Hiroshima 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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