Studies of bitter peptides from casein hydrolyzate. X. Synthesis and bitter taste of H-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val-OH corresponding to C-terminal portion of .BETA.-casein.
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概要
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In order to ascertain the validity of the structure of bitter peptide BPIa (H–Arg–Gly–Pro–Pro–Phe–Ile–Val–OH) isolated from casein hydrolyzate by Minamiura <I>et al.</I>, the C-terminal octapeptide of β-casein (H–Arg–Gly–Pro–Phe–Pro–Ile–Ile–Val–OH) determined by Ribadeau Dumas <I>et al.</I>, which is assumed to correspond to BPIa, was synthesized and compared with the synthetic BPIa which was confirmed to be identical with the natural one. The two synthesized peptides, however, did not match on thin-layer chromatography. The result indicates that the structure of BPIa need not be converted to Ribadeau Dumas' formula. The octapeptide possessed an extremely bitter taste, with a threshold value of 0.004 mM (1 M=l mol dm<SUP>−3</SUP>). It is the most bitter peptide.
- 公益社団法人 日本化学会の論文
著者
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Aoyagi Haruhiko
Laboratory Of Biochemistry Faculty Of Science Kyushu University
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Izumiya Nobuo
Laboratory Of Biochemistry Faculty Of Engineering Kyushu Sangyo 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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