The structure of a bitter peptide derived from casein by digestion with papain
The structure of a bitter peptide derived from casein by digestion with papain
复制标题
用木瓜蛋白酶消化酪蛋白衍生的苦味肽的结构
DOI：
10.1017/s0022029900019695
复制
发表时间：
1974
影响因子：
2.1
通讯作者：
W. Manson
中科院分区：
文献类型：
--
作者：
K. Clegg;C. Lim;W. Manson
用木瓜酶对未分离的牛酪蛋白进行概要处理，得到一种味道苦涩的消化液。苦味被证明是一种仅起源于β-酪蛋白的多肽的性质，并且具有与其从包括β-酪蛋白在内的53-79残基衍生的氨基酸组成一致的氨基酸组成。简要讨论了该多肽的风味与一级结构之间的关系。
Summary Treatment of unfractionated bovine casein with papain produced a digest which was bitter in taste. The bitterness was shown to be a property of a peptide originating only in β-casein and having an amino-acid composition consistent with its derivation from residues 53–79 inclusive of β-casein. The relationship existing between flavour and primary structure in this peptide is discussed briefly.