Estimated delivery in United States, on Friday 29 Nov 2024
Product Information
Name:
H-Glu(Leu-OH)-OH
Synonyms:
- 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
- See more synonyms
- 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.
Notice:
Our products are intended for lab use only. For any other use, please contact us.
Brand:
Bachem
Long term storage:
Notes:
Chemical properties
Molecular weight:
260.29
Formula:
C11H20N2O5
Purity:
> 99%
Color/Form:
White
MDL:
Melting point:
Boiling point:
Flash point:
Density:
Concentration:
EINECS:
Merck:
HS code:
Technical inquiry about: 01-4005004 H-Glu(Leu-OH)-OH
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