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Cat. No.: HY-101399R

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γ-Glu-Phe (Standard)

Name: γ-Glu-Phe (Standard)
Brand: MedChemExpress
SKU: HY-101399R
Price: 120.00 USD
Availability: InStock
Rating: 5 (1 reviews)

(Synonyms: H-γ-Glu-Phe-OH (Standard); γ-Glutamylphenylalanine (Standard))

고객리뷰

Based on 1 Customer Validation

γ-Glu-Phe (Standard) (H-γ-Glu-Phe-OH (Standard)) is the analytical standard of γ-Glu-Phe (HY-101399). This product is intended for research and analytical applications. γ-Glu-Phe 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.

연구목적의 판매만을 진행합니다. 환자를 대상으로 한 판매는 하지 않습니다.

Purity : 99.81%
CAS No.: 7432-24-8
화학식: C₁₄H₁₈N₂O₅
분자량:294.30

보관:

Please store the product under the recommended conditions in the Certificate of Analysis.

γ-Glu-Phe (Standard) Chemical Structure

CAS No.: 7432-24-8

사이즈

가격

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수량

Amount: USD 0.00

* 장바구니에 담기 전 물품의 수량을 선택해 주십시오.

Top Publications Citing

Use of MCE Products

Fluorescent Dye

Strong Fluorescence Signal / Multi-Disciplinary Applications / High Fluorescence Specificity

Product Information

Information

신청

The compound is the grade of analytical standard, which is the reference standard supplied assay. It is commonly used in qualitative, quantitative and methodological research experiments in HPLC, GC and MS.

Chemical Information

CAS No. 7432-24-8
Appearance Solid
분자량 294.30
화학식 C₁₄H₁₈N₂O₅
Color White to off-white
SMILES

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

H-γ-Glu-Phe-OH (Standard); γ-Glutamylphenylalanine (Standard)
Structure Classification
- Ketones, Aldehydes, Acids
Initial Source
- Microorganism
- Endogenous metabolite
선적

Room temperature in continental US; may vary elsewhere.
보관

Please store the product under the recommended conditions in the Certificate of Analysis.

순도&문서

Select Batch:

Purity: 99.98%

Assay: 99.98%

ee.: 99.98%

SDS (252 KB)
- English - EN (252 KB)
- Français - FR (252 KB)
- Deutsch - DE (252 KB)
- Norwegian - NO (252 KB)
- Español - ES (252 KB)
- Swedish - SV (252 KB)
- Italian - IT (252 KB)
- Korean - KR (252 KB)
- Portuguese - PT (252 KB)
COA (2659 KB)
Handling Instructions (2659 KB)

References

[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. [Content Brief]

[2]. 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.

[3]. 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. [Content Brief]

Calculators

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Molecular Weight Molecular Weight

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Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

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MOQ

Minimum order quantity

100 mg

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