73984-05-1

Basic information

• Product Name: DELICIOUS PEPTIDE
• Synonyms: LYS-GLY-ASP-GLU-GLU-SER-LEU-ALA;DELICIOUS PEPTIDE;H-LYS-GLY-ASP-GLU-GLU-SER-LEU-ALA-OH;DELICIOUS PEPTIDE (BOVINE)
• CAS NO: 73984-05-1
• Molecular Formula: C34H57N9O16
• Molecular Weight: 847.87
• Mol File: 73984-05-1.mol

Chemical Properties

• Boiling Point: 1433.9±65.0 °C(Predicted)
• Appearance: /
• Density: 1.372±0.06 g/cm3(Predicted)
• Storage Temp.: -15°C
• PKA: 3.42±0.10(Predicted)
• CAS DataBase Reference: DELICIOUS PEPTIDE(CAS DataBase Reference)
• NIST Chemistry Reference: DELICIOUS PEPTIDE(73984-05-1)
• EPA Substance Registry System: DELICIOUS PEPTIDE(73984-05-1)

Safety Data

• Hazardous Substances Data: 73984-05-1(Hazardous Substances Data)

Usage

Uses

Used in Food Industry:
DELICIOUS PEPTIDE is used as a flavor enhancer for improving the taste and palatability of food products, particularly in low-calorie or reduced-sugar options, by interacting with taste receptors and enhancing the perception of sweetness and savory flavors.
Used in Processed Foods:
DELICIOUS PEPTIDE is used as an additive to boost the flavor profile of processed foods, ensuring a more satisfying taste experience for consumers while maintaining a healthier nutritional content.
Used in Snacks:
DELICIOUS PEPTIDE is used as a taste enhancer in snacks to provide a richer flavor, making them more appealing to consumers and compensating for any reduction in sugar or calories.
Used in Condiments:
DELICIOUS PEPTIDE is used as a flavor booster in condiments to intensify their taste, allowing for a more enjoyable culinary experience even with reduced sugar or calorie content.

Upstream product

• 4530-20-5 BOC-glycine 
• 7536-58-5 BOC-L-aspartic acid 4-benzyl ester 
• 13574-13-5 Boc-Glu(OBzl)-OH 
• 23680-31-1 BOC-O-benzyl-L-serine 

Relevant articles and documents

Gel phase synthesis of an octapeptide, H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH on a flexible triethyleneglycol dimethacrylate-crosslinked polystyrene support

An octapeptide, H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH corresponding to the sequence of the delicious peptide1 has been synthesised on a 2% triethyleneglycol dimethacylate-crosslinked polystyrene support (PS-TEGDMA). The new flexible polyoxyethylene crosslinked support is prepared from the styrene and TEGDMA by radical-induced suspension polymerisation. The functionalised support containing 1.74 mmole of chlorine/g has been used for the stepwise assembly of the peptide. Couplings of Boc-amino acids proceed smoothly in two stages. The peptide resin is finally cleaved to obtain the free peptide. The optimum hydrophilic-hydrophobic balance achieved in the solid support permit the synthetic manipulations to be carried in the gel phase. The synthesis illustrates the application of the novel flexible support in solid phase peptide synthesis.

The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup

"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.