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)
In the synthetic studies of bitter peptide BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val), we sythesized 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
Development of supramolecular organo-gel based on tripeptide skeletons
Boc-Ser-Val-Gly-OCH2Ph (31) showed high gelation abilities in the aromatic solvents, particularly in toluene. The minimum gelation concentration of 31 in toluene was 10 mg/ml, suggesting that 2500 molecules of toluene were immobilized by each m
Azuma, Eriko,Kuramochi, Kouji,Tsubaki, Kazunori
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p. 680 - 684
(2010/07/15)
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