The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup

Masahiro TAMURA; Tohru NAKATSUKA; Makoto TADA; Yoshihiro KAWASAKI; Eiichi KIKUCHI; Hideo OKAI

doi:10.1271/bbb1961.53.319

Agricultural and Biological Chemistry

Online ISSN : 1881-1280
Print ISSN : 0002-1369
ISSN-L : 0002-1369

The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup

Masahiro TAMURA, Tohru NAKATSUKA, Makoto TADA, Yoshihiro KAWASAKI, Eiichi KIKUCHI, Hideo OKAI

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JOURNAL FREE ACCESS

1989 Volume 53 Issue 2 Pages 319-325

DOI https://doi.org/10.1271/bbb1961.53.319

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Abstract

"Delicious peptide" was reported to be as delicious as beef soup. The peptide and its fragments were synthesized to study its taste active sites. "Delicious peptide" was found to produce a umami and a sour taste. By preparing several di- or tripeptides composed of basic or acidic amino acids, we found that the taste of "delicious peptide" was produced by an interaction between the basic and the acidic fragments in the peptide.

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