γ-Glu-Phe

• UNSPSC Description:

  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].

• Target Antigen:

  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:

  99.82

• Solubility:

  H2O : ≥ 50 mg/mL

• Smiles:

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

• Molecular Weight:

  294.30

• References & Citations:

  [1]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.|[2]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.|[3]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.

• Shipping Conditions:

  Blue Ice

• Storage Conditions:

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

• Clinical Information:

  No Development Reported

• CAS Number:

  7432-24-8