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  1. 070 農学部, 大学院農学研究科
  2. 0702 紀要 ・刊行物
  3. 07021 信州大学農学部紀要
  4. Vol. 05

カゼインの分解過程に形成される呈苦味ペプチドに関する二,三の実験

http://hdl.handle.net/10091/2237
http://hdl.handle.net/10091/2237
daea08d9-7ac6-494b-aab7-59f1081610e8
名前 / ファイル ライセンス アクション
Agriculture05-EX-05.pdf Agriculture05-EX-05.pdf (555.5 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2009-03-03
タイトル
タイトル カゼインの分解過程に形成される呈苦味ペプチドに関する二,三の実験
タイトル
タイトル Some Experiments on Formation of Bitter Taste Peptide During Casein Hydrolyses
言語
言語 jpn
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
著者 鴇田, 文三郎

× 鴇田, 文三郎

鴇田, 文三郎

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細野, 明義

× 細野, 明義

細野, 明義

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高橋, 富士雄

× 高橋, 富士雄

高橋, 富士雄

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出版者
出版者 信州大学農学部
引用
内容記述 信州大学農学部紀要 5(EX): 165-176(1968)
書誌情報 信州大学農学部紀要

巻 5, 号 EX, p. 165-176, 発行日 1968-12-25
抄録
内容記述 The peptides capable of causing bitter taste, which is unpleasant taste, in fermented milk products and soy bean products resulting from some actions of microorganisms and proteolytic enzyme are causative substances. It has also assumed that the bitter taste peptide has a unique cyclic structure such as Azlacton or Oxazolone, and that the unique structure is an origin of the bitter taste. However, the structure is in general uncertain yet. From simple discussion of Author's electrone theoretical view, some experiments on the nonenzymatic formation, the unique structure and the prevention from its forming by chemical agents of the bitter taste peptide were carried out. This report was results on findings support the view, and it was quite possible to add some conclusions and conciderations to the informations on the bitter taste peptide. 1. The bitter taste peptide is produced during proteolyses not only by enzymatic action but also by nonenzymatic action, and its unique structure, it is presuming with its solubility in organic solvents and other properties, is formed by some of chemical reactions, which are take placed as an inevitable consequence at the time of decomposition of peptide bonds in protein. The decomposition, which depends on enzymatic or nonenzymatic actions, gives then to raise similar chemical energy. Therefore, it seems to be possible to use chemical preventers, which have properties of ion-exchangeable or disperseable operation, for the for-mation of bitterness. 2. The two kinds of the bitter taste peptides, which were prepared from enzymatically and nonenzymatically hydrolyzed casein, were observed by infrared spectroscopy on their secondary structures. It was found from the results that the two bitter peptides had no essential differences in their structures. The unique structure of these was formed partly by cyclic amide, γ-lactam or other lactams structures consisting with -NH and -CO groups produced by dehyd-ration and hydrolysis during proteolyses. 3. Three kinds of chemical agents were used as a preventer for the formationof the bitter taste during trypsin hydrolysis. From the results, about 2 % of polyphosphoric acid was a useful and effective preventable concentration in the reaction mixture, and it seems also a nonenzymatic decompositor of the bitter structure. Then 2.0 M sodium phosphate and 0.5 M potassium phosphate buffer solutions were also effective preventable concentration in it for the formation of bitter taste during proteolysis, especially potassium ion was more effectiveness than the other agents.
資源タイプ(コンテンツの種類)
ISSN
収録物識別子タイプ ISSN
収録物識別子 0583-0621
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN00121352
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
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鴇田, 文三郎, 細野, 明義, 高橋, 富士雄, 1968, カゼインの分解過程に形成される呈苦味ペプチドに関する二,三の実験: 信州大学農学部, 165–176 p.

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