Abstract
“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. © 1989, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
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CITATION STYLE
Tamura, M., Nakatsuka, T., Tada, M., Kawasaki, Y., Kikuchi, E., & Okai, H. (1989). The Relationship between Taste and Primary Structure of “Delicious Peptide” (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup. Agricultural and Biological Chemistry, 53(2), 319–325. https://doi.org/10.1271/bbb1961.53.319
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