7432-24-8

中文名稱 H-GLU(PHE-OH)-OH

英文名稱 H-GAMMA-GLU-PHE-OH

CAS 7432-24-8

分子式 C14H18N2O5

分子量 294.3

MOL 文件 7432-24-8.mol

更新日期 2026/06/01 14:21:26

7432-24-8 結構式

基本信息物理化學性質應用領域安全數據圖譜信息常見問題列表

基本信息

中文別名

Γ-谷氨酰苯丙氨酸
Γ-GLU-PHE
Γ-GLU-PHE-OH
GAMMA-谷氨酰-苯丙氨酸
Γ-谷氨酰苯丙氨酸三氟乙酸鹽
H-谷氨酸(PHE-OH)-OH

英文別名

γGlu-Phe-OH
GAMMA-GLU-PHE
H-GLU(PHE)-OH
γGlu-L-Phe-OH
H-g-Glu-Phe-OH
L-γGlu-L-Phe-OH
Γ-GLU-PHE, >98%
H-GLU(PHE-OH)-OH
L-GAMMA-GLU-L-PHE
H-GAMMA-GLU-PHE-OH

物理化學性質

熔點194-197 °C

沸點622.0±55.0 °C(Predicted)

密度1.332±0.06 g/cm3(Predicted)

儲存條件-15°C

溶解度DMSO (Slightly), Methanol (Slightly), Water (Slightly)

酸度系數(pKa)2.22±0.10(Predicted)

形態(tài)Solid

顏色White to Off-White

水溶解性water: slightly soluble

序列γ-Glu-Phe-OH

InChI1S/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

InChIKeyXHHOHZPNYFQJKL-QWRGUYRKSA-N

SMILESN([C@@H](Cc1ccccc1)C(=O)O)C(=O)CC[C@H](N)C(=O)O

應用領域

參考質量標準

外觀:白色粉末
純度(HPLC) ≥98.0%
醋酸根含量≤12.0%
水分含量≤8.0%
肽含量≥80.0%
內毒素≤50EU/mg
氨基酸組成分析≤±10%

安全數據

WGK GermanyWGK 3

存儲類別11 - Combustible Solids

圖譜信息

H-GLU(PHE-OH)-OH(7432-24-8)質譜(MS)
H-GLU(PHE-OH)-OH(7432-24-8)紅外圖譜(IR1)
H-GLU(PHE-OH)-OH(7432-24-8)紅外圖譜(IR2)

常見問題列表

生物活性

γ-Glu-Phe (γ-Glutamylphenylalanine) 是由解淀粉芽孢桿菌 (GBA) 和米曲霉 (GAO) 合成的。γ-Glu-Phe 或酶后反應混合物可增強商業(yè)醬油和模型雞湯的鮮味強度。

靶點

Human Endogenous Metabolite

體外研究

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.