H-GLU(PHE-OH)-OH
| 中文名稱 | H-GLU(PHE-OH)-OH |
|---|---|
| 中文同義詞 | Γ-GLU-PHE;Γ-GLU-PHE-OH;H-谷氨酸(PHE-OH)-OH;GAMMA-谷氨酰-苯丙氨酸;Γ-谷氨酰苯丙氨酸;Γ-谷氨酰苯丙氨酸 三氟乙酸鹽;Γ-谷氨酰苯丙氨酸TFA鹽;rno-miR-370-5p mimicrno-miR-370-5p 模擬物 |
| 英文名稱 | H-GAMMA-GLU-PHE-OH |
| 英文同義詞 | H-GLU(PHE)-OH;H-GAMMA-GLU-PHE-OH;(2S)-2-amino-5-[[(2S)-1-hydroxy-1-oxo-3-phenylpropan-2-yl]amino]-5-oxopentanoic acid;L-Y-GLUTAMYL-L-PHENYLALANINE;L-GAMMA-GLU-L-PHE;L-GAMMA-GLUTAMYL-L-PHENYLALANINE;L-γGlu-L-Phe-OH;N-(L-γ-Glutamyl)-L-phenylalanine |
| CAS號(hào) | 7432-24-8 |
| 分子式 | C14H18N2O5 |
| 分子量 | 294.3 |
| EINECS號(hào) | 231-077-0 |
| 相關(guān)類別 | 多肽;標(biāo)準(zhǔn)品;目錄多肽 |
| Mol文件 | 7432-24-8.mol |
| 結(jié)構(gòu)式 |  |
H-GLU(PHE-OH)-OH 性質(zhì)
| 熔點(diǎn) | 194-197 °C |
|---|---|
| 沸點(diǎn) | 622.0±55.0 °C(Predicted) |
| 密度 | 1.332±0.06 g/cm3(Predicted) |
| 儲(chǔ)存條件 | -15°C |
| 溶解度 | DMSO（少許）、甲醇（少許）、水（少許） |
| 形態(tài) | 固體 |
| 酸度系數(shù)(pKa) | 2.22±0.10(Predicted) |
| 顏色 | 白色至類白色 |
| 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 |
|
Human Endogenous Metabolite
|
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.
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%
安全信息
| WGK Germany | WGK 3 |
|---|---|
| 存儲(chǔ)類別 | 11 - 可燃固體 |