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J-GLOBAL ID：200902283958716170   Reference number：07A0918274

Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit

米グルテリン酸性サブユニットのN末端から取り出した清酒の苦味ペプチド

Author (4)： HASHIZUME Katsumi (National Res. Inst. Brewing, Higashihiroshima, JPN) ,  OKUDA Masaki (National Res. Inst. Brewing, Higashihiroshima, JPN) ,  NUMATA Mineyo (National Res. Inst. Brewing, Higashihiroshima, JPN) ,  IWASHITA Kazuhiro (National Res. Inst. Brewing, Higashihiroshima, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 13  Issue： 3  Page： 270-274  Publication year： Aug. 2007 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *sake ,...

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JST classification (3)： Sake(=rice wine)  (FK04023G) ,  Food quality  (FJ01040F) ,  Proteins and peptides in general  (EB03010N)

Reference (28)：

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• Blinkovsky, A.M., Byun, T., Brown, K.M. and Golightly, E.J. (1999). Purification, characterization, and heterologous expression in Fusarium venenatum of a novel serine carboxypeptidase from Aspergillus oryzae. Appl. Environ. Microbiol. 65, 3298-3303.
• Iemura, Y., Yamada, T., Takahashi, T., Furukawa, K. and Hara, S. (1999). Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process. J. Biosci. Bioeng., 88, 679-681.
• Ishibashi, N., Arita, Y., Kanehisa, H., Kouge, K., Okai, H. and Fukui, S. (1987). Bitterness of leucine-containing peptides. Agric. Biol. Chem., 51, 2389-2394.
• Iwano, K., Ito, T. and Nakazawa, N. (2005). Correlation analysis of a sensory evaluation and the chemical components of Ginjyo-syu. J. Brew. Soc. Japan, 100, 639-649 (in Japanese).

Terms in the title (7)： 米 ,  グルテリン ,  酸性 ,  サブユニット ,  N末端 ,  清酒 ,  苦味ペプチド