BIOPEP-UWM: Report
| ID | 335 |
| Name | Umami peptide |
| sequence |
| Function: | |||
| Umami taste | |||
| Number of residues | 3 |
Activity code | um |
| Activity : | umami |
|||
| Chemical mass | 291.2572 | Monoisotopic mass | 291.1062 | |
| EC50 : | 0.00 µM |
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| Bibliographic data: | |
| Authors | |
| Arai S., Yamashita M., Fujimaki M. | |
| Title | |
| Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein, Agric. Biol. Chem., 36, 1253–1256 | |
| Year | Source |
| 1972 | Journal |
| Additional information: |
| BIOPEP database of sensory peptides and amino acids SMILES: N[C@H](C(=O)NCC(=O)N[C@H](C(=O)O)CO)CCC(=O)O InChI=1S/C10H17N3O7/c11-5(1-2-8(16)17)9(18)12-3-7(15)13-6(4-14)10(19)20/h5-6,14H,1-4,11H2,(H,12,18)(H,13,15)(H,16,17)(H,19,20)/t5-,6-/m0/s1 InChIKey: RAUDKMVXNOWDLS-WDSKDSINSA-N Another reference concerning umami taste: Noguchi M., Arai S., Yamashita M., Kato H. ,Fujimaki M., 1975, Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate. J. Agric. Food Chem., 23, 49-53 Peptide found in fish protein hydrolysate Noguchi M., Arai S., Yamashita M., Kato H. ,Fujimaki M., 1975, Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate. J. Agric. Food Chem., 23, 49-53 Peptide found in soybean protein hydrolysate Arai S., Yamashita M., Fujimaki M., 1972, Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein, Agric. Biol. Chem., 36, 1253–1256 Bitterness suppressing peptide according to BIOPEP database of sensory peptides and amino acids (ID 336) |
| Database reference: |
| BIOPEP database of sensory peptides and amino acids: ID 336 EROP-Moscow: ID E01859 |