FURTHER STUDY ON THE SALTY PEPTIDE ORNITHYL-BETA-ALANINE - SOME EFFECTS OF PH AND ADDITIVE IONS ON THE SALTINESS

被引：23

作者：

SEKI, T ^{[1
]}

KAWASAKI, Y ^{[1
]}

TAMURA, M ^{[1
]}

TADA, M ^{[1
]}

OKAI, H ^{[1
]}

机构：

[1] HIROSHIMA UNIV,FAC ENGN,DEPT FERMENTAT TECHNOL,SAIJO CHO,HIGASHIHIROSHIMA 724,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 01期

关键词：

D O I：

10.1021/jf00091a005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In 1984, we prepared some salty peptides such as ornithyltaurine and ornithyl-β-alanine. One Swiss research group resynthesized our peptides and alleged that those peptides were not salty. They concluded that the saltiness of those peptides resulted from NaCl present as an artifact of the method of preparation. We, however, reconfirmed that the salty peptides were still salty. We newly found that the pH of the peptide solutions is very important for the salty taste production. We also found that ornithyl-β-alanine and NaCl enhance the saltiness of each other. © 1990, American Chemical Society. All rights reserved.

引用

页码：25 / 29

页数：5

共 4 条

[1]

HUYNH-BA T, 1987, Journal of Agricultural and Food Chemistry, V35, P165

[2]

ISHIBASHI N, 1987, AGR BIOL CHEM TOKYO, V51, P2389

[3] PEPTIDE-SYNTHESIS IN AQUEOUS-SOLUTION .1. APPLICATION OF PARA-DIALKYLSULFONIOPHENOLS AS A WATER-SOLUBLE COUPLING REAGENT [J].

KOUGE, K ;

KOIZUMI, T ;

OKAI, H ;

KATO, T .

BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN, 1987, 60 (07) :2409-2418

[4] L-ORNITHYLTAURINE, A NEW SALTY PEPTIDE [J].

TADA, M ;

SHINODA, I ;

OKAI, H .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1984, 32 (05) :992-996

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