γ-Glu-Phe

• Description:

  γ-Glu-Phe 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].

• Product Name Alternative:

  H-γ-Glu-Phe-OH; γ-Glutamylphenylalanine

• UNSPSC:

  12352209

• Target:

  Endogenous Metabolite

• Type:

  Natural Products

• Related Pathways:

  Metabolic Enzyme/Protease

• Field of Research:

  Others

• Assay Protocol:

  https://www.medchemexpress.com/_gamma_-Glu-Phe.html

• Purity:

  99.83

• Solubility:

  |H2O : ≥ 50 mg/mL

• Smiles:

  OC([C@@H](NC(CC[C@H](N)C(O)=O)=O)CC1=CC=CC=C1)=O

• Molecular Formula:

  C14H18N2O5

• Molecular Weight:

  294.30

• References & Citations:

  N

• Shipping Conditions:

  Blue Ice

• Storage Conditions:

  -80°C, 2 years; -20°C, 1 year (Powder, sealed storage, away from moisture)

• Scientific Category:

  Natural Products

• Clinical Information:

  No Development Reported

• Isoform:

  Human Endogenous Metabolite; Microbial Metabolite

• CAS Number:

  [7432-24-8]