45214-22-0Relevant academic research and scientific papers
The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup
Tamura, Masahiro,Nakatsuka, Tohru,Tada, Makoto,Kawasaki, Yoshihiro,Kikuchi, Eiichi,Okai, Hideo
, p. 319 - 326 (2007/10/02)
"Delicious peptide" was reported to be as delicious as beef soup.The peptide and its fragments were synthesized to study its taste active sites. "Delicious peptide" was found to produce a umami and a sour taste.By preparing several di- or tripeptides composed of basic or acidic amino acids, we found that the taste of "delicious peptide" was produced by an interaction between the basic and the acidic fragments in the peptide.
Protected amino acids or peptides
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, (2008/06/13)
In an amino acid having ω-amino group protected with a protective group or a peptide having the residue of such a protected amino acid, the improvement according to which the protective group is p-methylbenzylsulfonyl group. The ω-amino acids protected with p-methylbenzylsulfonyl or the peptides having residues of such protected amino acids are useful for production of various peptides by liquid phase method as well as by solid-phase method, because the protective group has specific selectivity of remaining stable under the conditions commonly employed in the removal of α-aminoprotecting group but is cleaved smoothly in a good yield by hydrogen fluoride without exerting untoward unfluences upon peptides.
