Studies of Bitter Peptides from Casein Hydrolyzate. IV. Relationship between Bitterness and Hydrophobic Amino Acids Moiety in the C-Terminal of BPIa (Arg–Gly–Pro–Pro–Phe–Ile–Val)
- 1 January 1984
- journal article
- Published by Oxford University Press (OUP) in Bulletin of the Chemical Society of Japan
- Vol. 57 (1) , 90-96
- https://doi.org/10.1246/bcsj.57.90
Abstract
In the synthetic studies of bitter peptide BPIa (Arg–Gly–Pro–Pro–Phe–Ile–Val), we synthesized several BPIa analogs to elucidate the participation of the hydrophobic amino acids moiety in the C-terminal in the bitter taste exhibited by BPIa. The syntheses of the peptides were performed by the usual MA (mixed anhydride) and DCC (dicyclohexylcarbodiimide)–HOBt (1-hydroxybenzotriazole) method, and the bitterness of the peptides was organoleptically determined. The BPIa analogs in which more than two hydrophobic amino acids were located in the C-terminal exhibited a bitter taste as strong as that of BPIa.This publication has 12 references indexed in Scilit:
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