著者

Yoshio YAMASAKI Kazuyuki MAEKAWA

出版者

Japan Society for Bioscience, Biotechnology, and Agrochemistry

雑誌

Agricultural and Biological Chemistry (ISSN:00021369)

巻号頁・発行日

vol.42, no.9, pp.1761-1765, 1978 (Released:2008-11-27)

参考文献数

21

被引用文献数

14 47

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A peptide fraction with a delicious taste was isolated from the gravy of beef meat. By successive application of gel filtration with Sephadex G-25, chromatography on an ion exchange resin (Dowex 50×4), and paper electrophoresis, the peptide was purified. The amino acid sequence of the purified peptide was determined by Edman degradation for N-terminal and Cpase A method for C-terminal sequence. As a result, the primary structure of the peptide was proposed as follows; H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH.