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Beefy Meaty Peptide
Beefy meaty peptide, also known as delicious peptide and abbreviated as BMP, 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 in 1978. Ongoing research since its discovery by Yamasaki and Maekawa has provided general support for the presence of its flavor-imparting properties. However, due to its high production cost, the peptide's potential for widespread application in the food industry has yet to be realized, prompting current research efforts to focus on finding a method of mass-production for the peptide. Identification Sequence Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala The primary structure was first determined by Yamasaki and Maekawa, who carried out the experiment using the Edman degradation method for N-terminus sequencing and carboxypeptidase A Carboxypeptidase A usually refers to the pancreatic exopeptidase that hydrolyzes peptide bonds of C-terminal r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bioscience, Biotechnology, And Biochemistry
''Bioscience, Biotechnology, and Biochemistry'' is a monthly, peer-reviewed, scientific journal published by the Japan Society for Bioscience, Biotechnology and Agrochemistry, of which it is the official journal. It was established in 1924 as , which was renamed to ''Agriculture and Biological Chemistry'' in 1961. The journal took its current name in 1991. Scope The focus of ''Bioscience, Biotechnology, and Biochemistry'' is previously unpublished original research results on all topics and fields concerning bioscience, biotechnology, and biochemistry. In addition, articles cover basic and applied sciences regarding microorganisms, including systems supporting their production, and structure. Broad topical coverage includes organic chemistry, bioorganic chemistry, physical chemistry, analytical chemistry, enzymology, biopolymer science, microbiology (including virology), animal science, plant science, food science, and environmental science. Research applications are dir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
LWT (journal)
''LWT - Food Science and Technology'', formerly known as ''Lebensmittel-Wissenschaft & Technologie'' ( en, Food Science & Technology, italic=yes), is a peer-reviewed scientific journal published by Elsevier. It is the official journal of the Swiss Society of Food Science and Technology and the International Union of Food Science and Technology. The editor-in-chief is Rakesh K. Singh. According to the ''Journal Citation Reports'', the journal's 2020 impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as ... is 4.952. From January 2022 LWT will become an open access journal. References External links * Swiss Society of Food Science and Technology English-language journals Publications established in 1968 Food science journals Elsevier academic journals { ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peptide
Peptides (, ) are short chains of amino acids linked by peptide bonds. Long chains of amino acids are called proteins. Chains of fewer than twenty amino acids are called oligopeptides, and include dipeptides, tripeptides, and tetrapeptides. A polypeptide is a longer, continuous, unbranched peptide chain. Hence, peptides fall under the broad chemical classes of biological polymers and oligomers, alongside nucleic acids, oligosaccharides, polysaccharides, and others. A polypeptide that contains more than approximately 50 amino acids is known as a protein. Proteins consist of one or more polypeptides arranged in a biologically functional way, often bound to ligands such as coenzymes and cofactors, or to another protein or other macromolecule such as DNA or RNA, or to complex macromolecular assemblies. Amino acids that have been incorporated into peptides are termed residues. A water molecule is released during formation of each amide bond.. All peptides except cyclic pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edman Degradation
Edman degradation, developed by Pehr Edman, is a method of sequencing amino acids in a peptide. In this method, the amino-terminal residue is labeled and cleaved from the peptide without disrupting the peptide bonds between other amino acid residues. Mechanism Phenyl isothiocyanate is reacted with an uncharged N-terminal amino group, under mildly alkaline conditions, to form a cyclical ''phenylthiocarbamoyl'' derivative. Then, under acidic conditions, this derivative of the terminal amino acid is cleaved as a thiazolinone derivative. The thiazolinone amino acid is then selectively extracted into an organic solvent and treated with acid to form the more stable phenylthiohydantoin (PTH)- amino acid derivative that can be identified by using chromatography or electrophoresis. This procedure can then be repeated again to identify the next amino acid. A major drawback to this technique is that the peptides being sequenced in this manner cannot have more than 50 to 60 residues (and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
N-terminus
The N-terminus (also known as the amino-terminus, NH2-terminus, N-terminal end or amine-terminus) is the start of a protein or polypeptide, referring to the free amine group (-NH2) located at the end of a polypeptide. Within a peptide, the amine group is bonded to the carboxylic group of another amino acid, making it a chain. That leaves a free carboxylic group at one end of the peptide, called the C-terminus, and a free amine group on the other end called the N-terminus. By convention, peptide sequences are written N-terminus to C-terminus, left to right (in LTR writing systems). This correlates the translation direction to the text direction, because when a protein is translated from messenger RNA, it is created from the N-terminus to the C-terminus, as amino acids are added to the carboxyl end of the protein. Chemistry Each amino acid has an amine group and a carboxylic group. Amino acids link to one another by peptide bonds which form through a dehydration reaction that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein Sequencing
Protein sequencing is the practical process of determining the amino acid sequence of all or part of a protein or peptide. This may serve to identify the protein or characterize its post-translational modifications. Typically, partial sequencing of a protein provides sufficient information (one or more sequence tags) to identify it with reference to databases of protein sequences derived from the conceptual translation of genes. The two major direct methods of protein sequencing are mass spectrometry and Edman degradation using a protein sequenator (sequencer). Mass spectrometry methods are now the most widely used for protein sequencing and identification but Edman degradation remains a valuable tool for characterizing a protein's ''N''-terminus. Determining amino acid composition It is often desirable to know the unordered amino acid composition of a protein prior to attempting to find the ordered sequence, as this knowledge can be used to facilitate the discovery of errors i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carboxypeptidase A
Carboxypeptidase A usually refers to the pancreatic exopeptidase that hydrolyzes peptide bonds of C-terminal residues with aromatic or aliphatic side-chains. Most scientists in the field now refer to this enzyme as CPA1, and to a related pancreatic carboxypeptidase as CPA2. Types In addition, there are 4 other mammalian enzymes named CPA-3 through CPA-6, and none of these are expressed in the pancreas. Instead, these other CPA-like enzymes have diverse functions. * CPA3 (also known as mast-cell CPA) is involved in the digestion of proteins by mast cells. * CPA4 (previously known as CPA-3, but renumbered when mast-cell CPA was designated CPA-3) may be involved in tumor progression, but this enzyme has not been well studied. * CPA5 has not been well studied. * CPA6 is expressed in many tissues during mouse development, and in adult shows a more limited distribution in brain and several other tissues. CPA6 is present in the extracellular matrix where it is enzymatically ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
C-terminus
The C-terminus (also known as the carboxyl-terminus, carboxy-terminus, C-terminal tail, C-terminal end, or COOH-terminus) is the end of an amino acid chain (protein or polypeptide), terminated by a free carboxyl group (-COOH). When the protein is translated from messenger RNA, it is created from N-terminus to C-terminus. The convention for writing peptide sequences is to put the C-terminal end on the right and write the sequence from N- to C-terminus. Chemistry Each amino acid has a carboxyl group and an amine group. Amino acids link to one another to form a chain by a dehydration reaction which joins the amine group of one amino acid to the carboxyl group of the next. Thus polypeptide chains have an end with an unbound carboxyl group, the C-terminus, and an end with an unbound amine group, the N-terminus. Proteins are naturally synthesized starting from the N-terminus and ending at the C-terminus. Function C-terminal retention signals While the N-terminus of a protein often c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Journal Of Food Science
A journal, from the Old French ''journal'' (meaning "daily"), may refer to: *Bullet journal, a method of personal organization *Diary, a record of what happened over the course of a day or other period *Daybook, also known as a general journal, a daily record of financial transactions * Logbook, a record of events important to the operation of a vehicle, facility, or otherwise *Record (other) *Transaction log, a chronological record of data processing *Travel journal In publishing, ''journal'' can refer to various periodicals or serials: *Academic journal, an academic or scholarly periodical ** Scientific journal, an academic journal focusing on science ** Medical journal, an academic journal focusing on medicine **Law review, a professional journal focusing on legal interpretation * Magazine, non-academic or scholarly periodicals in general **Trade magazine, a magazine of interest to those of a particular profession or trade ** Literary magazine, a magazine devoted to li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
CRC Press
The CRC Press, LLC is an American publishing group that specializes in producing technical books. Many of their books relate to engineering, science and mathematics. Their scope also includes books on business, forensics and information technology. CRC Press is now a division of Taylor & Francis, itself a subsidiary of Informa. History The CRC Press was founded as the Chemical Rubber Company (CRC) in 1903 by brothers Arthur, Leo and Emanuel Friedman in Cleveland, Ohio, based on an earlier enterprise by Arthur, who had begun selling rubber laboratory aprons in 1900. The company gradually expanded to include sales of laboratory equipment to chemists. In 1913 the CRC offered a short (116-page) manual called the ''Rubber Handbook'' as an incentive for any purchase of a dozen aprons. Since then the ''Rubber Handbook'' has evolved into the CRC's flagship book, the '' CRC Handbook of Chemistry and Physics''. In 1964, Chemical Rubber decided to focus on its publishing ventures ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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