H-GLU(PHE-OH)-OH
H-GLU(PHE-OH)-OH 性质
| 熔点 | 194-197 °C |
|---|---|
| 沸点 | 622.0±55.0 °C(Predicted) |
| 密度 | 1.332±0.06 g/cm3(Predicted) |
| 储存条件 | -15°C |
| 溶解度 | DMSO（少许）、甲醇（少许）、水（少许） |
| 形态 | 固体 |
| 酸度系数(pKa) | 2.22±0.10(Predicted) |
| 颜色 | 白色至类白色 |
| 水溶解性 | water: slightly soluble |
| 序列 | γ-Glu-Phe-OH |
| InChI | 1S/C14H18N2O5/c15-10(13(18)19)6-7-12(17)16-11(14(20)21)8-9-4-2-1-3-5-9/h1-5,10-11H,6-8,15H2,(H,16,17)(H,18,19)(H,20,21)/t10-,11-/m0/s1 |
| InChIKey | XHHOHZPNYFQJKL-QWRGUYRKSA-N |
| SMILES | N([C@@H](Cc1ccccc1)C(=O)O)C(=O)CC[C@H](N)C(=O)O |
H-GLU(PHE-OH)-OH 用途与合成方法
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Human Endogenous Metabolite
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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.
纯度(HPLC) ≥98.0%
醋酸根含量≤12.0%
水分含量≤8.0%
肽含量≥80.0%
内毒素≤50EU/mg
氨基酸组成分析≤±10%
H-GLU(PHE-OH)-OH 价格(试剂级)
| 更新日期 | 产品编号 | 产品名称 | CAS号 | 包装 | 价格 |
|---|---|---|---|---|---|
| 2026-06-05 | HY-101399R | H-GLU(PHE-OH)-OH | 7432-24-8 | 5 mg | 1200 |
| 2026-06-05 | HY-101399R | H-GLU(PHE-OH)-OH | 7432-24-8 | 10 mg | 1800 |
