pH-dependent structural change in neoculin with special reference to its taste-modifying activity

Bioscience, Biotechnology and Biochemistry

Volumn 73, Issue 11, 2009, Pages 2552-2555

  Morita, Yuji ^a   Nakajima, Ken Ichiro ^a   Iizuka, Kisho ^a   Terada, Tohru ^a   Shimizu Ibuka, Akiko ^b   Ito, Keisuke ^a   Koizumi, Ayako ^a   Asakura, Tomiko ^a   Misaka, Takumi ^a   Abe, Keiko ^a  

^a UNIVERSITY OF TOKYO   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Fluorescence; Neoculin; PH dependent sweetness; Structural change; Taste modifying activity

Indexed keywords

FLUORESCENCE SPECTRA; HISTIDINE RESIDUES; PH CHANGE; PH-DEPENDENT; PH-DEPENDENT SWEETNESS; STRUCTURAL CHANGE;

AMINO ACIDS;

FLUORESCENCE;

NEOCULIN PROTEIN, CURCULIGO LATIFOLIA; TRYPTOPHAN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DRUG EFFECT; HUMAN; PH; PHYSIOLOGY; SPECTROFLUOROMETRY; TASTE; ULTRAVIOLET SPECTROPHOTOMETRY;

HUMANS; HYDROGEN-ION CONCENTRATION; PLANT PROTEINS; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ULTRAVIOLET; TASTE; TRYPTOPHAN;

EID: 72949116153     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90524     Document Type: Article

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