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Masaru Nakatani

Hiroshima University

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Publication

Featured researches published by Masaru Nakatani.

Archive | 1994

Synthesis of “Delicious Peptide (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala)” Analogs; Investigation of Their Tastes

Takashi Nakata; Masaru Nakatani; Masatoshi Takahashi; Hideo Okai

In 1978, Yamasaki and Maekawa isolated a peptide from extracts of beef treated with papain. They proposed that the primary structure of the isolated peptide was Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala, and they reported that this octapeptide produced a delicious taste, just like beef soup [1,2].

Bioscience, Biotechnology, and Biochemistry | 1995

Role of Basic and Acidic Fragments in Delicious Peptides (Lys-Gly-Asp Glu-Glu-Ser-Leu-Ala) and the Taste Behavior of Sodium and Potassium Salts in Acidic Oligopeptides

Takashi Nakata; Masatoshi Takahashi; Masaru Nakatani; Rie Kuramitsu; Masahiro Tamura; Hideo Okai

Bioscience, Biotechnology, and Biochemistry | 1994

Enzymatic Functions of Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media

Yoshihiro Kawasaki; Yoshinori Takahashi; Masaru Nakatani; Mototake Murakami; Shun’ichi Dosako; Hideo Okai

Bulletin of the Chemical Society of Japan | 1996

Peptide Synthesis in Aqueous Solution. V.^ Properties and Reactivities of (p-Hydroxyphenyl)benzylmethylsulfonium Salts for Direct Benzyl Esterification of N-Acylpeptides^

Takashi Nakata; Masaru Nakatani; Masatoshi Takahashi; Jiro Okai; Yoshiaki Kawaoka; Katsushige Kouge; Hideo Okai

Bulletin of the Chemical Society of Japan | 1994

Studies on Bitter Peptides from Casein Hydrolyzate. XIV. Bitter Taste of Synthetic Analogs of Octapeptide, Arg–Gly–Pro–Phe–Pro–Ile–Ile–Val, Corresponding to the C-Terminal Portion of β-Casein

Masaru Nakatani; Takashi Nakata; Katsushige Kouge; Hideo Okai

Bioscience, Biotechnology, and Biochemistry | 1994

Enzymatic Peptide Synthesis with Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media

Yoshihiro Kawasaki; Yoshinori Takahashi; Masaru Nakatani; Mototake Murakami; Shun’ichi Dosako; Hideo Okai

Bioscience, Biotechnology, and Biochemistry | 1994

Remodeled Enzyme II Enzymatic Functions of Fatty Acid-modified Chymotrypsin and Trypsin in Aqueousorganic Media.

Yoshihiro Kawasaki; Yoshinori Takahashi; Masaru Nakatani; Mototake Murakami; Shunichi Dosako; Hideo Okai

Archive | 1993

Convenient Synthesis of Flavor Peptides

Masaru Nakatani; Hideo Okai

Archive | 1993

Chemical modification of trypsin and chymotrypsin using HODSP derivatives

Yoshinori Takahashi; Masaru Nakatani; Yoshihiro Kawasaki; Katsushige Kouge; Masahiro Tamura; Hideo Okai

Archive | 1993

Direct esterification of N-protected peptides using p-hydroxy-phenylbenzylmethylsulfonium chloride (HOBMCl), and application to azide method

Masaru Nakatani; Takashi Nakata; Katsushige Kouge; Hideo Okai; Jiro Okai; Ryuichi Ueoka

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Hideo Okai

Hiroshima University

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Takashi Nakata

Hiroshima University

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Katsushige Kouge

Hiroshima University

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Yoshihiro Kawasaki

Hiroshima University

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Yoshinori Takahashi

Hiroshima University

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Masatoshi Takahashi

Hiroshima University

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Mototake Murakami

Hiroshima University

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Jiro Okai

Hiroshima University

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Masahiro Tamura

Hiroshima University

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Shun’ichi Dosako

University of Tokyo

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