Studies of bitter peptides from casein hydrolyzate. IV. Relationship between bitterness and hydrophobic amino acids moiety in the C-terminal of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val).
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概要
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In the synthetic studies of bitter peptide BPIa (Arg–Gly–Pro–Pro–Phe–Ile–Val), we synthesized several BPIa analogs to elucidate the participation of the hydrophobic amino acids moiety in the C-terminal in the bitter taste exhibited by BPIa. The syntheses of the peptides were performed by the usual MA (mixed anhydride) and DCC (dicyclohexylcarbodiimide)–HOBt (1-hydroxybenzotriazole) method, and the bitterness of the peptides was organoleptically determined. The BPIa analogs in which more than two hydrophobic amino acids were located in the C-terminal exhibited a bitter taste as strong as that of BPIa.
- 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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Otagiri Ken
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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Shigenaga Toshiaki
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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