Tastes and Structures of Bitter Peptide, Asparagine-Alanine-Leucine-Proline-Glutamate, and Its Synthetic Analogues-Reference-Cited by-同舟云学术

Tastes and Structures of Bitter Peptide, Asparagine-Alanine-Leucine-Proline-Glutamate, and Its Synthetic Analogues

Published:2008-06-25 Issue:14 Volume:56 Page:5852-5858
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kim Mi-Ryung¹,Yukio Kawamura¹,Kim Ki Myong¹,Lee Cherl-Ho¹

Affiliation:

1. National Food Research Institute, 2-1-2 Kannondai, Tsukuba 305-8642, Japan, and Graduate School of Agriculture, Department of Applied Biological Chemistry, Kinki University, Nova 631-8505, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf7036664

Reference39 articles.

1. Relationship between Bitterness of Peptides and their Chemical Structures

2. Diffusable Bitter Peptides in Peptic Hydrolyzate of Soybean Protein

3. Isolation of low-molecular-mass hydrophobic bitter peptides in soybean protein hydrolysates by reversed-phase high-performance liquid chromatography

4. Amino Acid Sequence Analysis of Bitter Peptides from a Soybean Proglycinin Subunit Synthesized inEscherichia coli

5. Isolation and Identification of Bitter Peptides of Tryptic Hydrolysate of Soybean 11S Glycinin by Reverse-phase High-performance Liquid Chromatography

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