N-L-gamma-glutamyl-3-phenyl-L-alanine
γ-Glutamylphenylalanine
CAS: 7432-24-8
Molecular Formula: C14H18N2O5
N-L-gamma-glutamyl-3-phenyl-L-alanine - Names and Identifiers
N-L-gamma-glutamyl-3-phenyl-L-alanine - Physico-chemical Properties
| Molecular Formula | C14H18N2O5 |
| Molar Mass | 294.3 |
| Density | 1.332±0.06 g/cm3(Predicted) |
| Melting Point | 194-197 °C |
| Boling Point | 622.0±55.0 °C(Predicted) |
| pKa | 2.22±0.10(Predicted) |
| Storage Condition | -15°C |
| In vitro study | 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. |
N-L-gamma-glutamyl-3-phenyl-L-alanine - Reference
| Reference Show more | 1. Liu, Pingxiang, et al. "Distinct Quality Changes of Garlic Bulb during Growth by Metabolomics Analysis." Journal of agricultural and food chemistry 68.20 (2020): 5752-5762. 2. [IF=5.279] Pingxiang Liu et al."Distinct Quality Changes of Garlic Bulb during Growth by Metabolomics Analysis."J Agr Food Chem. 2020;68(20):5752–5762 |
N-L-gamma-glutamyl-3-phenyl-L-alanine - Preparation solution concentration reference
| 1mg | 5mg | 10mg | |
|---|---|---|---|
| 1 mM | 3.398 ml | 16.989 ml | 33.979 ml |
| 5 mM | 0.68 ml | 3.398 ml | 6.796 ml |
| 10 mM | 0.34 ml | 1.699 ml | 3.398 ml |
| 5 mM | 0.068 ml | 0.34 ml | 0.68 ml |
Last Update：2024-01-02 23:10:35
N-L-gamma-glutamyl-3-phenyl-L-alanine - Reference Information
| biological activity | γ-glu-phe (γ-glutaminophenylalanine) is produced by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). Synthetic. Gamma-Glu-Phe or post-enzyme reaction mixtures may enhance the umami intensity of commercial soy sauce and model chicken broth. |
| Target | Human Endogenous Metabolite |
| In vitro studies | gamma-glu-phe, gamma-glu-met and gamma-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. |
Last Update：2024-04-09 21:32:00
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