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γ-Glu-Phe TFA Sale

(Synonyms: γ-Glutamylphenylalanine TFA) 目录号 : GC62081

γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) 是由解淀粉芽孢杆菌 (GBA) 和米曲霉 (GAO) 合成的。γ-Glu-Phe TFA 或酶后反应混合物可增强商业酱油和模型鸡汤的鲜味强度。

γ-Glu-Phe TFA Chemical Structure

规格 价格 库存 购买数量
5 mg
¥630.00
现货
10 mg
¥990.00
现货
50 mg
¥2,160.00
现货
100 mg
¥3,150.00
现货

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Sample solution is provided at 25 µL, 10mM.

产品文档

Quality Control & SDS

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产品描述

γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth[1].

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[2].

[1]. 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.
[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.

Chemical Properties

Cas No. SDF
别名 γ-Glutamylphenylalanine TFA
分子式 C16H19F3N2O7 分子量 408.33
溶解度 Water : 250 mg/mL (612.25 mM) 储存条件 -20°C, protect from light
General tips 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液;一旦配成溶液,请分装保存,避免反复冻融造成的产品失效。
储备液的保存方式和期限:-80°C 储存时,请在 6 个月内使用,-20°C 储存时,请在 1 个月内使用。
为了提高溶解度,请将管子加热至37℃,然后在超声波浴中震荡一段时间。
Shipping Condition 评估样品解决方案:配备蓝冰进行发货。所有其他可用尺寸:配备RT,或根据请求配备蓝冰。

溶解性数据

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1 mg 5 mg 10 mg
1 mM 2.449 mL 12.245 mL 24.49 mL
5 mM 0.4898 mL 2.449 mL 4.898 mL
10 mM 0.2449 mL 1.2245 mL 2.449 mL
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