CONVENIENT SYNTHESIS OF L-ORNITHYLTAURINE-CENTER-DOT-HCL AND THE EFFECT ON SALTINESS IN A FOOD MATERIAL

A new convenient synthesis of a salty peptide, ornithyltaurine (Orn-Ta u), was designed. Compared with a conventional synthesis, the process was shortened by two steps and the purification was made much easier i n the new one. Consequently, Orn-Tau was easily obtained and subjected to a further series of experiments. The product produced a good salti ness without Na+ in the presence of HCl, and the saltiness became stro nger as the amount of added HCl increased. The best quality of saltine ss was obtained by adding 1.2 equiv of HCl to the Orn-Tau solutions. T he Orn-Tau . 1.2HCl was equally salty to NaCl on a molar basis and als o had an enhancing effect on saltiness of NaCl. The intake of Na+ coul d be cut by 95% in a model system and by 50% in a food material (soy s auce) by using Orn-Tau . 1.2HCl, which have the most excellent saltine ss and Naf dietary effect of our NaCl substitutes at the present time.