| CAS NO: | 7432-24-8 |
| 包装 | 价格(元) |
| 5mg | 电议 |
| 10mg | 电议 |
| 50mg | 电议 |
| 100mg | 电议 |
| Cas No. | 7432-24-8 |
| 别名 | γ-Glutamylphenylalanine |
| Canonical SMILES | γ-Glu-Phe |
| 分子式 | C14H18N2O5 |
| 分子量 | 294.3 |
| 溶解度 | Water : ≥ 50 mg/mL (169.89 mM) |
| 储存条件 | Store at -20°C |
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while. |
| Shipping Condition | Evaluation sample solution : ship with blue ice All other available size: ship with RT , or blue ice upon request |
| 产品描述 | γ-Glu-Phe is a γ-3 glutamyl dipeptide found in sourdough. 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[1]. [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. |
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