标签归档：glutamylphenylalanine

γ-Glu-Phe(Synonyms: γ-Glutamylphenylalanine)

发表于由

γ-Glu-Phe;(Synonyms: γ-Glutamylphenylalanine) 纯度: 99.85%

γ-Glu-Phe (γ-Glutamylphenylalanine) 是由解淀粉芽孢杆菌 (GBA) 和米曲霉 (GAO) 合成的。γ-Glu-Phe 或酶后反应混合物可增强商业酱油和模型鸡汤的鲜味强度。

γ-Glu-Pheamp;;(Synonyms: γ-Glutamylphenylalanine)

γ-Glu-Phe Chemical Structure

CAS No. : 7432-24-8

规格 价格 是否有货 数量
5 mg ￥700 In-stock
10 mg ￥1100 In-stock
50 mg ￥2400 In-stock
100 mg ￥3500 In-stock
200 mg ; 询价 ;
500 mg ; 询价 ;

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gamma;-Glu-Phe 相关产品

bull;相关化合物库:

  • Natural Product Library Plus
  • Bioactive Compound Library Plus
  • Metabolism/Protease Compound Library
  • Natural Product Library
  • Human Endogenous Metabolite Compound Library
  • Peptidomimetic Library
  • Microbial Metabolite Library
  • Food-Sourced Compound Library
  • Peptide Library

生物活性

γ-Glu-Phe (γ-Glutamylphenylalanine) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth[1].

IC50 Target

Human Endogenous Metabolite

;

体外研究
(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[2].

MCE has not independently confirmed the accuracy of these methods. They are for reference only.
分子量

294.30

Formula

C14H18N2O5
CAS 号

7432-24-8
Sequence

gamma;-Glu-Phe
Sequence Shortening

gamma;-EF
运输条件

Room temperature in continental US; may vary elsewhere.
储存方式
Powder -80deg;C 2 years
-20deg;C 1 year
In solvent -80deg;C 6 months
-20deg;C 1 month
溶解性数据
In Vitro:;

H2O : ≥ 50 mg/mL (169.89 mM)

* “≥” means soluble, but saturation unknown.

配制储备液
浓度 溶剂体积 质量 1 mg 5 mg 10 mg
1 mM 3.3979 mL 16.9895 mL 33.9789 mL
5 mM 0.6796 mL 3.3979 mL 6.7958 mL
10 mM 0.3398 mL 1.6989 mL 3.3979 mL

*

请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。
储备液的保存方式和期限：-80°C, 6 months; -20°C, 1 month。-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。
参考文献

  • [1]. Yang J, et al. Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst. J Agric Food Chem. 2017 Oct 4;65(39):8696-8703.

    [2]. Zhao CJ, et al. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. J Agric Food Chem. 2016 Oct 12;64(40):7561-7568.