BIOPEP-UWM: Report
| ID | 431 |
| 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) = 7068.3 J / (Mol x Res.). | |||
| Number of residues | 8 |
Activity code | bi |
| Activity : | bitter |
|||
| Chemical mass | 862.9653 | Monoisotopic mass | 862.4211 | |
| 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)N[C@H](C(=O)N2[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)NCC(=O)O)Cc3ccccc3)C(C)C)CCC(=O)O)CCC2)Cc2ccccc2)CCC1)C InChI=1S/C43H58N8O11/c1-25(2)36(41(60)47-30(37(56)45-24-35(54)55)22-27-12-6-4-7-13-27)49-38(57)29(18-19-34(52)53)46-39(58)33-17-11-21-51(33)43(62)31(23-28-14-8-5-9-15-28)48-40(59)32-16-10-20-50(32)42(61)26(3)44/h4-9,12-15,25-26,29-33,36H,10-11,16-24,44H2,1-3H3,(H,45,56)(H,46,58)(H,47,60)(H,48,59)(H,49,57)(H,52,53)(H,54,55)/t26-,29-,30-,31-,32-,33-,36-/m0/s1 InChIKey: ZUZDZFXDYZENFD-XVHTWCIUSA-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 bitter 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: |