- Shanghai Nianxing Industrial Co., Ltd
- China
- Product Name: γ-Glutamylphenylalanine
- Price:
- Purity: 98.0%
- Stocking Period: 10 Day
- Contact: Yang
- GL Biochem (Shanghai) Ltd.
- China
- Product Name: H-Glu(Phe-OH)-OH
- Price: $Inquiry/1kg
- Purity: 98.0%
- Stocking Period: Inquiry
- Contact: Jackie Yang
- ShangHai DC Chemicals Co.,Ltd
- China
- Product Name: γ-Glu-Phe
- Price: ￥Inquiry/1g
- Purity: 98.9%
- Stocking Period: 1 Day
- Contact: Tony Lai
- DC Chemicals Limited
- China
- Product Name: Glutamylphenylalanine
- Price: $200.0/100mg $400.0/250mg $800.0/1g
- Purity: 98.0%
- Stocking Period: 3 Day
- Contact: Tony Cao
- Nanjing Peptide Biotech Ltd
- China
- Product Name: H-Glu(Phe-OH)-OH
- Price: ￥Inquiry/10g ￥Inquiry/100g ￥Inquiry/1kg ￥Inquiry/10kg
- Purity: 98.0%
- Stocking Period: 7 Day
- Contact: jom
7432-24-8
7432-24-8 structure
- Name: H-Glu(Phe-OH)-OH
- Chemical Name: 2-amino-5-[(1-carboxy-2-phenylethyl)amino]-5-oxopentanoic acid
- CAS Number: 7432-24-8
- Molecular Formula: C14H18N2O5
- Molecular Weight: 294.30300
- Catalog: Peptides
- Create Date: 2016-08-27 09:43:39
- Modify Date: 2024-01-08 10:49:34
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γ-Glu-Phe is a γ-3 glutamyl dipeptide found in sourdough.
| Name | 2-amino-5-[(1-carboxy-2-phenylethyl)amino]-5-oxopentanoic acid |
|---|---|
| Synonyms |
L-g-Glutamyl-L-phenylalanine
H-GLU(PHE-OH)-OH γ-Glu-Phe |
| Description | γ-Glu-Phe is a γ-3 glutamyl dipeptide found in sourdough. |
|---|---|
| Related Catalog | |
| In Vitro | γ-Glu-Phe, γ-Glu-Met and γ-Glu-Val, are identified in sourdough by liquid chromatography-tandem mass spectrometry in MRM mode. γ-Glutamyl dipeptides are found in higher concentrations in sourdough fermented with L. reuteri when compared to the chemically acidified controls. Proteolysis is an important factor for generation of γ-glutamyl dipeptides. Sensory evaluation of bread reveals that sourdough bread with higher concentrations of γ-glutamyl dipeptides ranks higher with respect to the taste intensity when compared to regular bread and type I sourdough bread. Sourdough breads fermented with L. reuteri LTH5448 and L. reuteri 100-23 differ with respect to the intensity of the salty taste; this difference corresponds to a different concentration of γ-glutamyl dipeptides[1]. |
| References |
| Density | 1.332g/cm3 |
|---|---|
| Boiling Point | 622ºC at 760mmHg |
| Molecular Formula | C14H18N2O5 |
| Molecular Weight | 294.30300 |
| Flash Point | 330ºC |
| Exact Mass | 294.12200 |
| PSA | 129.72000 |
| LogP | 1.08180 |
| Index of Refraction | 1.582 |
| Storage condition | -20°C |
