BIOPEP-UWM: Sensory peptide/amino acid data
ID
Name
Sequence
VPPFLQ
Chemical Mass
Number of residues
Monoisotopic Mass
EC50
µM
Additional Information
BIOPEP database of sensory peptides and amino acids SMILES: N[C@H](C(=O)N1[C@H](C(=O)N2[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)O)CCC(=O)N)CC(C)C)Cc3ccccc3)CCC2)CCC1)C(C)C InChI=1S/C35H53N7O8/c1-20(2)18-24(30(44)38-23(35(49)50)14-15-28(36)43)39-31(45)25(19-22-10-6-5-7-11-22)40-32(46)26-12-8-16-41(26)33(47)27-13-9-17-42(27)34(48)29(37)21(3)4/h5-7,10-11,20-21,23-27,29H,8-9,12-19,37H2,1-4H3,(H2,36,43)(H,38,44)(H,39,45)(H,40,46)(H,49,50)/t23-,24-,25-,26-,27-,29-/m0/s1 InChIKey: QWQCBHDBTCRMRK-TXHOTXIUSA-N Previous reference concerning peptide: Visser S., Slangen C. J., Hup G., Stadhouders J., 1983, Bitter flavors in cheese. 3. Comparative gel-chromatographic analysis on hydrophobic peptide fractions from twelve Gouda type-cheeses and identification of bitter peptides isolated from a cheese made from Streptococcus cremoris strain HP. Neth. Milk Dairy J., 37, 181-192
activity
references
function information
database references
screen and print sensory peptide/amino acid data
list of sensory peptides/amino acids