The relationship between taste and primary structure of "delicious peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from beef soup.
Masahiro Tamura, Tohru Nakatsuka, Makoto Tada, Yoshihiro Kawasaki, Eiichi Kikuchi, Hideo Okai
Agricultural and Biological Chemistry
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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
delicious peptide (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) produces umami taste
“"Delicious peptide" was found to produce a umami and a sour taste.”
delicious peptide (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) produces sour taste
“"Delicious peptide" was found to produce a umami and a sour taste.”
interaction between basic and acidic fragments produces taste of delicious peptide
“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 fragment...”