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.
…, I Miyake, N Ishibashi, H Fukui, H Kanehisa…
Index: Otagiri, Ken; Miyake, Ichizo; Ishibashi, Norio; Fukui, Hiroshi; Kanehisa, Hidenori; Okai, Hideo Bulletin of the Chemical Society of Japan, 1983 , vol. 56, # 4 p. 1116 - 1119
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Citation Number: 37
Abstract
In order to investigate the relationship between bitterness and chemical structure of BPIa, eleven kinds of fragments and analogs of BPIa were synthesized. des–Gly 2–BPIa and des- Pro 4-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.
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