Beefy meaty peptide

Beefy meaty peptide
Names

Other names Delicious peptide; BMP; BMP (peptide); L-Lysylglycyl-L-α-aspartyl-L-α-glutamyl-L-α-glutamyl-L-seryl-L-leucyl-L-alanine; KGDEESLA
Identifiers
CAS Number	73984-05-1^Y
ChemSpider	9269228^Y
Jmol interactive 3D	Image
PubChem	11094085
InChI InChI=1S/C34H57N9O16/c1-16(2)12-21(31(55)38-17(3)34(58)59)42-33(57)23(15-44)43-30(54)20(8-10-26(48)49)40-29(53)19(7-9-25(46)47)41-32(56)22(13-27(50)51)39-24(45)14-37-28(52)18(36)6-4-5-11-35/h16-23,44H,4-15,35-36H2,1-3H3,(H,37,52)(H,38,55)(H,39,45)(H,40,53)(H,41,56)(H,42,57)(H,43,54)(H,46,47)(H,48,49)(H,50,51)(H,58,59)/t17-,18-,19-,20-,21-,22-,23-/m0/s1^Y Key: JYGRAOYMDDFOSM-FQJIPJFPSA-N^Y InChI=1/C34H57N9O16/c1-16(2)12-21(31(55)38-17(3)34(58)59)42-33(57)23(15-44)43-30(54)20(8-10-26(48)49)40-29(53)19(7-9-25(46)47)41-32(56)22(13-27(50)51)39-24(45)14-37-28(52)18(36)6-4-5-11-35/h16-23,44H,4-15,35-36H2,1-3H3,(H,37,52)(H,38,55)(H,39,45)(H,40,53)(H,41,56)(H,42,57)(H,43,54)(H,46,47)(H,48,49)(H,50,51)(H,58,59)/t17-,18-,19-,20-,21-,22-,23-/m0/s1 Key: JYGRAOYMDDFOSM-FQJIPJFPBN
SMILES CC(C)CC(C(=O)NC(C)C(=O)O)NC(=O)C(CO)NC(=O)C(CCC(=O)O)NC(=O)C(CCC(=O)O)NC(=O)C(CC(=O)O)NC(=O)CNC(=O)C(CCCCN)N
Properties
Chemical formula	C₃₄H₅₇N₉O₁₆
Molar mass	847.88 g·mol⁻¹
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y verify (what is ^YN ?)
Infobox references

Beefy meaty peptide, also known as delicious peptide^[1] and abbreviated as BMP,^[2] is an 8-amino acid long peptide that has been identified as giving a beefy flavour to foods in which it is present. It was isolated from beef soup by Yamasaki and Maekawa.^[3]

Sequence

Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala^[1]

References

1 2 Tamura, Masahiro; Nakatsuka, Tohru; Tada, Makoto; Kawasaki, Yoshihiro; Kikuchi, Eiichi; Okai, Hideo (1989). "The relationship between taste and primary structure of "delicious peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from beef stew". Agricultural and Biological Chemistry 53 (2): 319. doi:10.1271/bbb1961.53.319.
↑ Wang; Maga; Bechtel (1995). "Stability of Beefy Meaty Peptide to Pasteurization and SterilizationTemperatures". Lebensmittel-Wissenschaft und-Technologie 28 (5): 539. doi:10.1006/fstl.1995.0089.
↑ Y. Yamasaki and K. Maekawa (1978). "A peptide with delicious taste". Agric. Biol. Chem. 42 (9): 1761. doi:10.1271/bbb1961.42.1761.

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