BIOPEP-UWM: Report
| ID | 529 |
| Name | Sour peptide |
| sequence |
| Function: | |||
| Sour taste | |||
| Number of residues | 3 |
Activity code | sou |
| Activity : | sour |
|||
| Chemical mass | 353.3265 | Monoisotopic mass | 353.1218 | |
| EC50 : | 0.00 µM |
|||
| Bibliographic data: | |
| Authors | |
| Zhao Y., Zhao X., Sun-Waterhouse D., Waterhouse G. I. N., Zhao M., Zhang J., Wang F., Su G. | |
| Title | |
| Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. Food Chem., 345, 128803, 2021 | |
| Year | Source |
| 2021 | Journal |
| Additional information: |
| BIOPEP-UWM database of sensory peptides and amino acids SMILES: N[C@@]([H])(CC(=O)O)C(=O)NCC(=O)N[C@@H](CC1=CC=C(C=C1)O)C(=O)O InChI=1S/C15H19N3O7/c16-10(6-13(21)22)14(23)17-7-12(20)18-11(15(24)25)5-8-1-3-9(19)4-2-8/h1-4,10-11,19H,5-7,16H2,(H,17,23)(H,18,20)(H,21,22)(H,24,25)/t10-,11-/m0/s1 InChIkey=PGUYEUCYVNZGGV-QWRGUYRKSA-N |
| Database reference: |
| ChEBI: ID160585 PubChem: CID 24810986 |