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Studies of bitter peptides from casein hydrolyzate. IX. Syntheses and bitter taste of bitter peptide BPIa dimer, (Arg-Gly-Pro-Pro-Phe-Ile-Val)2, and Gly-Gly BPIa derivatives



Studies of bitter peptides from casein hydrolyzate. IX. Syntheses and bitter taste of bitter peptide BPIa dimer, (Arg-Gly-Pro-Pro-Phe-Ile-Val)2, and Gly-Gly BPIa derivatives



Bulletin of the Chemical Society of Japan 57(3): 815-818



The relationship of molecular size of the bitter peptide BPIa from casein hydrolysate to the bitter taste was investigated by examining bitterness of BPIa dimer, Gly-Gly-BPIa, BPIa-Gly-Gly and Gly-Gly-BPIa-Gly-Gly. All these peptides had similar degrees of bitterness and similar circular dichroism curves to those of BPIa.

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