Studies of Bitter Peptides from Casein Hydrolyzate. II. Syntheses of Bitter Peptide Fragments and Analogs of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val) from Casein Hydrolyzate

Article abstract of DOI:10.1246/bcsj.56.1116

In order to investigate the relationship between bitterness and chemical structure of BPIa, eleven kinds of fragments and analogs of BPIa were synthesized. des-Gly²-BPIa and des-Pro⁴-BPIa exhibited extremely bitter taste. However, the pentapeptide (Arg-Gly-Pro-Pro-Phe) of BPIa possessed weak bitterness. The bitterness exhibition of BPIa probably derived from the spatial structure of its molecule.