Beefy Meaty Peptide contains a sequence associated with flavor-related biochemical interactions and peptide-receptor studies. Hydrophobic residues promote compact structuring and aromatic interactions. Researchers investigate its binding dynamics and thermal stability. Applications include food chemistry, peptide-material analysis, and structural characterization.
CAT No: R2494
CAS No:73984-05-1
Synonyms/Alias:Delicious peptide;Beefy meaty peptide;73984-05-1;Beefy meaty peptide [MI];UNII-HE0DS1PZ2R;HE0DS1PZ2R;Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala;L-Alanine, L-lysylglycyl-L-alpha-aspartyl-L-alpha-glutamyl-L-alpha-glutamyl-L-seryl-L-leucyl-;Lysyl-glycyl-aspartyl-glutamyl-glutamyl-seryl-leucyl-alanine;(4S)-4-[[(2S)-4-carboxy-2-[[(2S)-3-carboxy-2-[[2-[[(2S)-2,6-diaminohexanoyl]amino]acetyl]amino]propanoyl]amino]butanoyl]amino]-5-[[(2S)-1-[[(2S)-1-[[(1S)-1-carboxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-3-hydroxy-1-oxopropan-2-yl]amino]-5-oxopentanoic acid;L-ALANINE, L-LYSYLGLYCYL-L-.ALPHA.-ASPARTYL-L-.ALPHA.-GLUTAMYL-L-.ALPHA.-GLUTAMYL-L-SERYL-L-LEUCYL-;Delicious peptide(bovine);DTXSID601027510;HY-P2081;H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH;DA-52423;FD109597;Delicious peptide (bovine) trifluoroacetate;CS-0107938;Delicious Peptide (bovine) trifluoroacetate salt;Q4879783;H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH trifluoroacetate;(2S,5S,8S,11S,14S,17S)-11,14-bis(2-carboxyethyl)-17-(2-((S)-2,6-diaminohexanamido)acetamido)-8-(hydroxymethyl)-5-isobutyl-2-methyl-4,7,10,13,16-pentaoxo-3,6,9,12,15-pentaazanonadecane-1,19-dioic acid;
Beefy meaty peptide is a bioactive peptide compound derived from the controlled enzymatic hydrolysis of beef proteins. Recognized for its unique sequence features and functional properties, this peptide is of significant interest in both biochemical and food science research. Its structure imparts distinct organoleptic characteristics, making it a valuable tool in sensory studies, while its bioactivity profile supports multifaceted research into protein-derived peptides. The compound's relevance extends to investigations of peptide structure-function relationships, flavor chemistry, and the development of advanced analytical methodologies.
Flavor chemistry research: In the context of flavor science, beefy meaty peptide serves as a model compound for elucidating the molecular basis of umami and savory taste perceptions. Researchers utilize it to dissect the interactions between peptides and taste receptors, as well as to study the synergistic effects between peptides and other flavor-active molecules. Its presence in hydrolyzed beef protein fractions allows for detailed sensory evaluation and mapping of flavor-enhancing properties, contributing to a deeper understanding of taste modulation at the molecular level.
Peptide structure-function analysis: The compound is frequently employed in studies aiming to correlate peptide sequence motifs with specific bioactivities or sensory attributes. By analyzing its primary structure and conformational dynamics, scientists can identify key amino acid residues responsible for its functional effects. Such investigations inform broader efforts to engineer or select peptides with tailored properties for food science, nutraceutical development, or biochemical assay design.
Analytical method development: As a well-characterized peptide, this compound is valuable for optimizing and validating chromatographic, spectrometric, and mass spectrometry-based techniques. It is commonly used as a reference or calibration standard in peptide quantification protocols, supporting accurate detection and measurement in complex biological or food matrices. Its defined composition assists in benchmarking analytical sensitivity, specificity, and reproducibility across various instrumental platforms.
Enzymatic hydrolysis process studies: The peptide acts as an indicator molecule in research focused on enzymatic hydrolysis of animal proteins. By monitoring its generation and accumulation during controlled hydrolysis, researchers can assess enzyme specificity, process efficiency, and the kinetics of peptide release. These insights are critical for refining industrial hydrolysis protocols, optimizing yield, and tailoring the functional profile of protein hydrolysates for targeted applications.
Sensory evaluation and product development: In food technology and sensory science, the peptide is incorporated into model systems or prototype formulations to evaluate its impact on taste and palatability. Its ability to impart or enhance savory notes is systematically assessed through trained sensory panels and instrumental flavor analysis. The findings guide the design of novel food ingredients, flavor enhancers, or functional additives that meet specific sensory profiles or consumer preferences.
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