Isolation and Structure of ϒ-L-Glutamyl-L-β-Phenyl-β-Alanine, a New ϒ-Glutamyl Peptide from Phaseolus angularis W. F. Wight (Azuki bean)

DOI DOI
  • KOYAMA Masahiro
    Department of Agricultrual Chemistry, Faculty of Agriculture, Hokkaido University
  • OBATA Yataro
    Department of Agricultrual Chemistry, Faculty of Agriculture, Hokkaido University

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タイトル別名
  • Isolation and Structure of <sub>ϒ</sub>-L-Glutamyl-L-β-Phenyl-β-Alanine, a New <sub>ϒ</sub>-Glutamyl Peptide from <i>Phaseolus angularis</i> W. F. Wight (Azuki bean)
  • Isolation and Structure of<i>γ</i>-<scp>l</scp>-Glutamyl-<scp>l</scp>-<i>β</i>-Phenyl-<i>β</i>-Alanine, a New<i>γ</i>-Glutamyl Peptide from<i>Phaseolus angularis</i>W F. Wight (Azuki bean)

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説明

From the nonprotein acidic amino acid fraction of Phaseolus angularis W. F. Wight, Azuki bean of commerce in Japan, a new ϒ-glutamyl peptide has been isolated by ion exchange techniques. This compound has been shown to be ϒ-L-glutamyl-L-β-phenyl-β-alanine. The characterization is based on elementary analysis, hydrolysis with hydrochloric acid or Amberlite CG-120 resin in H+ form, ultraviolet and infrared spectra, and the reaction of fluorodinitrobenzene with the peptide. The glutamic acid separated from the hydrolysates was decarboxylated to ϒ-aminobutyric acid with L-glutamic acid decarboxylase prepared from squash. β-Phenyl-β-alanine component in the peptide had the same infrared spectrum, elementary analysis, melting point, optical rotation and behavior in paper chromatography as authentic L-β-phenyl-β-alanine.

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