Structural analysis and taste evaluation of γ-glutamyl peptides comprising sulfur-containing amino acids
作者:Yusuke Amino、Hidehiko Wakabayashi、Satoko Akashi、Yutaka Ishiwatari
DOI:10.1080/09168451.2018.1436433
日期:2018.3.4
those of authentic peptides prepared using chemical methods. Mass spectrometric analysis also enabled determination of the linkage modes in the glutamyl dipeptides by their characteristic fragmentation. In sensory evaluation, these peptides exhibited flavor-modifying effects (continuity) in umami solutions less pronounced but similar to that of glutathione. Furthermore, the peptides exhibited intrinsic
研究了含硫氨基酸的γ-谷氨酰胺肽的结构,增香作用和CaSR活性。γ-L-谷氨酰基-S-(2-丙烯基)-L-半胱氨酸(γ-L-谷氨酰基-S-烯丙基-L-半胱氨酸)的化学结构,包括N末端谷氨酸的连接模式通过从大蒜中分离出的亚砜,通过将它们的NMR光谱与使用化学方法制备的真实肽的NMR光谱进行比较,来确定其亚砜。质谱分析还能够通过其特征性片段确定谷氨酰二肽中的键合模式。在感觉评估中,这些肽在鲜味溶液中表现出风味改变效果(连续性),但效果不明显,但与谷胱甘肽相似。此外,由于含硫结构,这些肽具有固有的风味,这可能部分归因于其增香作用。在CaSR分析中,γ-L-谷氨酰基-S-甲基-L-半胱氨酰甘氨酸活性最高,这表明在γ-谷氨酰肽的第二个氨基酸残基处存在中等大小的脂肪族取代基,可增强CaSR活性。