Studies of bitter peptides from casein hydrolyzate. V. Bitterness of the synthetic N-terminal analogs of des-Gly2-BPIa (Arg-Pro-Pro-Phe-Ile-Val).
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概要
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In order to investigate how the basic amino acid residue in the N-terminal contributes to the bitter taste exhibited by BPIa (Arg–Gly–Pro–Pro–Phe–Ile–Val), we synthesized several kinds of N-terminal analogs of des-Gly<SUP>2</SUP>–BPIa (Arg–Pro–Pro–Phe–Ile–Val). The basic amino acid residue of BPIa was found to play an important role in its bitter taste.
- 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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Kanehisa Hidenori
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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