BIOPEP-UWM: Report
| ID | 383 |
| Name | Bitter peptide |
| sequence |
| Function: | |||
| Bitter peptide identified in cheddar cheese (source: alphaS1-casein). Q value (i. e. average amount of free energy needed to transfer amino acid chains from ethanol to water) = 4865.6 J / (Mol x Res). | |||
| Number of residues | 4 |
Activity code | bi |
| Activity : | bitter |
|||
| Chemical mass | 473.5192 | Monoisotopic mass | 473.2477 | |
| EC50 : | 0.00 µM |
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| Bibliographic data: | |
| Authors | |
| Lemieux L., Simard R. E. | |
| Title | |
| Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. Lait, 72, 335-382, 1992 | |
| Year | Source |
| 1992 | Journal |
| Additional information: |
| BIOPEP database of sensory peptides and amino acids SMILES: N[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)O)CC(=O)N)CC(C)C)C(C)C)CCC(=O)O InChI=1S/C20H35N5O8/c1-9(2)7-12(18(30)24-13(20(32)33)8-14(22)26)23-19(31)16(10(3)4)25-17(29)11(21)5-6-15(27)28/h9-13,16H,5-8,21H2,1-4H3,(H2,22,26)(H,23,31)(H,24,30)(H,25,29)(H,27,28)(H,32,33)/t11-,12-,13-,16-/m0/s1 InChIKey: IDHBNSAIBKIARE-QCQGSNGOSA-N Previous references concerning peptide: Hodges R., Kent S. B. H., Richardson B. C., 1972, The mass spectra of some permethylated acetylpeptides. Biochim. Biophys. Acta, 257, 54-60 Richardson B. C., Creamer L. K., 1973, Casein proteolysis and bittter peptides in Cheddar cheese. N. Z. J. Agric., 44, 32-34 Hamilton J. S., Hill R. D., van Leeuwen H., 1974, A bitter peptide from Cheddar cheese. Agric. Biol. Chem., 38, 375-379 |
| Database reference: |