H-Glu(Leu-OH)-OH

CAS : 2566-39-4

Ref. 01-4005004

Informations sur le produit

• Nom: H-Glu(Leu-OH)-OH
• Synonymes: H-γ-Glu-Leu-OH, <span class="text-smallcaps">L</smallcap>-Leucine, <smallcap>L</span>-γ-glutamyl-, <span class="text-smallcaps">L</smallcap>-Leucine, N-<smallcap>L</span>-γ-glutamyl-, <span class="text-smallcaps">L</smallcap>-γ-Glutamyl-<smallcap>L</span>-leucine, Gamma-Glutamylleucine, H-.gamma.-Glu-Leu-OH, L-gamma-glutamyl-L-leucine, Leucine, N-<span class="text-smallcaps">L</smallcap>-γ-glutamyl-, <smallcap>L</span>-, Leucine, N-<span class="text-smallcaps">L</span>-γ-glutamyl-, N-L-Gamma-Glutamyl-L-Leucine, N-γ-<span class="text-smallcaps">L</span>-Glutamylleucine, γ-<span class="text-smallcaps">L</smallcap>-Glutamyl-<smallcap>L</span>-leucine, γ-Glutamylleucine, Leucine, N-L-γ-glutamyl-, L-Leucine, L-γ-glutamyl-, L-Leucine, N-L-γ-glutamyl-, L-γ-Glutamyl-L-leucine, Leucine, N-L-γ-glutamyl-, L-

Description

γ-Glu-Leu is a main contributor to the “kokumi” taste of edible beans (Phaseolus vulgaris L.). γ-Glu-Leu and further kokumi-active γ-glutamyl dipeptides have been isolated from mature Gouda cheese. The branched dipeptides are responsible for the complex taste of the cheese.

• Marque: Bachem

Propriétés chimiques

• Masse moléculaire: 260.29
• Formule: C₁₁H₂₀N₂O₅
• Degré de pureté: > 99%
• Couleur/Forme: White