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Cat. No.: HY-101399R

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γ-Glu-Phe (Standard)

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

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Based on 1 Customer Validation

Ceftezole (sodium) (Standard) is the analytical standard of Ceftezole (sodium). This product is intended for research and analytical applications. Ceftezole sodium (CTZ sodium) is a broad-spectrum cephem antibiotic against many species of gram-positive and gram-negative bacteria. Ceftezole sodium (CTZ sodium) is an alpha-glucosidase inhibitor with in vivo anti-diabetic activity.

For research use only. We do not sell to patients.

Purity: 99.81%
CAS No.: 7432-24-8
Formula: C₁₄H₁₈N₂O₅
Molecular Weight:294.30

Storage:

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

γ-Glu-Phe (Standard) Chemical Structure

CAS No.: 7432-24-8

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Use of MCE Products

Fluorescent Dye

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

Product Information
- Information
- Application
Chemical Information
Purity & Documentation
Calculators
Help & FAQs
Classifications
Bioz

Product Information

Information

Application

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
Molecular Weight 294.30
Formula 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
- Microorganisms
- Endogenous metabolite
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

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

Purity & Documentation

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

Molarity Calculator

Mass (g) = Concentration (mol/L) × Volume (L) × Molecular Weight (g/mol)

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Dilution Calculator

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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.

Keywords

100 mg

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