Studies of bitter peptides from casein hydrolyzate. IX. Syntheses and bitter taste of bitter peptide BPIa dimer, (Arg-Gly-Pro-Pro-Phe-Ile-Val)2, and Gly-Gly BPIa derivatives.
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概要
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In order to elucidate the relationship between taste exhibition and chemical structure of bitter peptide BPIa, di–BPIa, Gly–Gly–BPIa, BPIa–Gly–Gly, and Gly–Gly–BPIa–Gly–Gly were synthesized. All of the peptides possessed a strong bitter taste of the same level as that of BPIa. In addition, the CD curves of the peptides were similar to that of BPIa. The results suggested that their spatial structures are essentially similar and that the whole molecular shape of BPIa contributes to its bitterness.
- 公益社団法人 日本化学会の論文
著者
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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KOUGE Katsushige
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Kanehisa Hidenori
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Miyake Ichizo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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