Effects of chemical modification of lysine residues on the sweetness of lysozyme

Chemical Senses

Volumn 30, Issue 3, 2005, Pages 253-264

  Masuda, Tetsuya ^a   Ide, Nobuyuki ^a   Kitabatake, Naofumi ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Basicity; Chemical modification; Lysine; Lysozyme; Sweet tasting protein

Indexed keywords

ACID PHOSPHATASE; LYSINE; LYSOZYME; GUANIDINE DERIVATIVE; PYRIDOXAL 5 PHOSPHATE; SWEETENING AGENT;

ACETYLATION; ALKALINITY; ARTICLE; CHEMICAL MODIFICATION; ENZYME PURIFICATION; ION EXCHANGE; NONHUMAN; PERCEPTIVE THRESHOLD; PRIORITY JOURNAL; SENSORY ANALYSIS; STATISTICAL SIGNIFICANCE; SWEETNESS; TASTE BUD; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS; STRUCTURE ACTIVITY RELATION; TASTE;

ACETYLATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GUANIDINES; LYSINE; MURAMIDASE; PYRIDOXAL PHOSPHATE; STRUCTURE-ACTIVITY RELATIONSHIP; SWEETENING AGENTS; TASTE;

EID: 22844450329     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/bji021     Document Type: Article

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