BIOPEP-UWM: Report
| ID | 450 |
| Name | Bitter peptide |
| sequence |
| Function: | |||
| Bitter peptide. Q value (i. e. average amount of free energy needed to transfer amino acid chains from ethanol to water) = 8754.8 J / (Mol x res). | |||
| Number of residues | 6 |
Activity code | bi |
| Activity : | bitter |
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| Chemical mass | 700.8201 | Monoisotopic mass | 700.3783 | |
| 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)O)CC(C)C)Cc3ccccc3)CCC2)CCC1)C(C)C InChI=1S/C35H52N6O9/c1-20(2)18-24(30(44)37-23(35(49)50)14-15-28(42)43)38-31(45)25(19-22-10-6-5-7-11-22)39-32(46)26-12-8-16-40(26)33(47)27-13-9-17-41(27)34(48)29(36)21(3)4/h5-7,10-11,20-21,23-27,29H,8-9,12-19,36H2,1-4H3,(H,37,44)(H,38,45)(H,39,46)(H,42,43)(H,49,50)/t23-,24-,25-,26-,27-,29-/m0/s1 InChIKey: JAOBDFZNASLHSL-TXHOTXIUSA-N Previous reference concerning peptide: Visser S., Hup G., Exterkate F. A., Stadhouders J., 1983, Bitter flavour in cheese. 2. Model studiem on the formation and degradation of bitter peptidesby proteolytic enzymes from calf rennet, starter cells and strater cell fractions. Neth. Milk Dairy J., 37, 169-180 |
| Database reference: |