BIOPEP-UWM: Report
| ID | 385 |
| Name | Bitter peptide |
| sequence |
| Function: | |||
| Bitter peptide identified in Gouda cheese (source: beta-casein). Q value (i. e. average amount of free energy needed to transfer amino acid chains from ethanol to water) = 8301.1 J / (Mol x Res.)=1098,3 cal/mol. | |||
| Number of residues | 6 |
Activity code | bi |
| Activity : | bitter |
|||
| Chemical mass | 699.8353 | Monoisotopic mass | 699.3943 | |
| 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)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 |
| Database reference: |
| ChemSpider: ID 8344472 PepBank: Peptide VPPFLQ PubChem: ID 10168967 |