77511-10-5Relevant academic research and scientific papers
STUDIES OF BITTER PEPTIDES FROM CASEIN HYDROLYZATE - VII. BITTERNESS OF THE RETRO-BPIa (VAL-ILE-PHE-PRO-PRO-GLY-ARG) AND ITS FRAGMENTS.
Shigenaga,Otagiri,Kanehisa,Okai
, p. 103 - 107 (2007/10/02)
To explain the bitter taste exhibited by BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val) which was isolated from casein hydrolyzate, the authors propose the following requirement: its characteristic spatial structure: the basic moiety in the N-terminal and the hydroph
PEPTIDE SYNTHESIS BY USING PHENYLPHOSPHONIC ESTER AS A COUPLING REAGENT
Watanabe, Yutaka,Morito, Naoya,Kamekawa, Ken-ichi,Mukaiyama, Teruaki
, p. 65 - 68 (2007/10/02)
Synthesis of peptides containing various functions was efficiently accomplished by treatment of the tetrabutylammonium salts of N-protected amino acids (or peptides) with amino acid esters in the presence of bis(o- or p-nitrophenyl) phenylphosphonate.Synthesis of leucine-enkephalin was successfully achieved by the above method employing a (3+2) or (4+1) fragment coupling approach.
