Bitter peptide from hemoglobin hydrolysate: Isolation and characterization

FEBS Letters

Volumn 364, Issue 2, 1995, Pages 115-119

  Aubes Dafau, I ^a   Capdevielle, J ^c   Seris, J L ^b   Combes, D ^a  

^a CNRS   (France)

^b TOTAL   (France)

^c Sanofi Recherche De ́partement de Biochimie des Prote ́ines Labe`ge France ^*

Author keywords

Bitter peptide; Bitterness; Gel filtration; Hemoglobin; Peptic hydrolysate

Indexed keywords

CAFFEINE; HEMOGLOBIN; PROTEIN HYDROLYSATE; QUININE SULFATE;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; EXTRACTION; HUMAN; HUMAN EXPERIMENT; NONHUMAN; NORMAL HUMAN; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN ISOLATION; TASTE; ULTRAFILTRATION;

AMINO ACID SEQUENCE; ANIMAL; CATTLE; CHROMATOGRAPHY, GEL; FOOD ANALYSIS; HEMOGLOBINS; HUMAN; HYDROLYSIS; MOLECULAR SEQUENCE DATA; PEPTIDES; SUPPORT, NON-U.S. GOV'T; TASTE;

EID: 0028908466     PISSN: 00145793     EISSN: None     Source Type: Journal    
DOI: 10.1016/0014-5793(95)00361-C     Document Type: Article

References (17)

1. Relationship between Bitterness of Peptides and their Chemical Structures
2. Bitterness of Peptides: Amino Acid Composition and Chain Length
3. Studies on a model of bitter peptides including arginine, proline and phenylalanine residues. I. Bitter taste of di- and tripeptides, and bitterness increase of the model peptides by extension of the peptide chain.
4. Sweet and Bitter Compounds: Structure and Taste Relationship
5. A mechanism for bitter taste sensibility in peptides.
6. Studies on flavored peptides. Part IV. Taste of proline-containing peptides.