7432-24-8
7432-24-8 結(jié)構(gòu)式
基本信息
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
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(xué)性質(zhì)
應(yīng)用領(lǐng)域
純度(HPLC) ≥98.0%
醋酸根含量≤12.0%
水分含量≤8.0%
肽含量≥80.0%
內(nèi)毒素≤50EU/mg
氨基酸組成分析≤±10%
| 報價日期 | 產(chǎn)品編號 | 產(chǎn)品名稱 | CAS號 | 包裝 | 價格 |
| 2026/06/05 | HY-101399R | H-GLU(PHE-OH)-OH γ-Glu-Phe (Standard) | 7432-24-8 | 5 mg | 1200元 |
| 2026/06/05 | HY-101399R | H-GLU(PHE-OH)-OH γ-Glu-Phe (Standard) | 7432-24-8 | 10 mg | 1800元 |
| 2026/06/05 | HY-101399R | H-GLU(PHE-OH)-OH γ-Glu-Phe (Standard) | 7432-24-8 | 25 mg | 3250元 |
常見問題列表
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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.