著者

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

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.53, no.2, pp.319-325, 1989 (Released:2006-04-05)

参考文献数

6

被引用文献数

28

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"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.