NEW USAGE OF ASPARTIC-ACID AND GLUTAMIC-ACID AS FOOD MATERIALS

被引：0
|
作者：
KURAMITSU, R [1 ]
TAMURA, M [1 ]
NAKATANI, M [1 ]
OKAI, H [1 ]
机构：
[1] HIROSHIMA UNIV, FAC ENGN, DEPT FERMENTAT TECHNOL, HIROSHIMA 724, JAPAN
来源：
ACS SYMPOSIUM SERIES | 1993年 / 528卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The role of aspartic acid and glutamic acid was investigated in BMP (Beefy Meaty peptide, Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) isolated from enzymatic digests of beef soup. The taste of BMP was affected by the sequence of acidic fragment. Sodium ion uptake of acidic dipeptides and their taste, when mixed with sodium ion, were dependent on the component and/or sequence of dipeptides containing acidic amino acids.
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页码：138 / 148
页数：11
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