G-Glu-Val
| Code | Size | Price |
|---|
| TAR-T31927-1g | 1g | £1,381.00 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Special offer! Add £1 to your order to get a TargetMol CCK-8 Kit. Read more here. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Quantity:
Prices exclude any Taxes / VAT
Overview
Regulatory Status: RUO
Shipping:
cool pack
Storage:
-20℃
Documents
Further Information
Bioactivity:
G-Glu-Val (γ-glutamyl-L-valine, H-Glu-Val -OH), a flavour-regulating dipeptide, is a major contributor to "mellow".
CAS:
2746-34-1
Formula:
C10H18N2O5
Molecular Weight:
246.263
Purity:
0.98
SMILES:
CC(C)[C@H](NC(=O)CC[C@H](N)C(O)=O)C(O)=O
References
1. Dunkel A, K?ster J, Hofmann T. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J Agric Food Chem. 2007 Aug 8;55(16):6712-9. Epub 2007 Jul 7. PubMed PMID: 17616213.
2. Suzuki H, Kato K, Kumagai H. Enzymatic synthesis of gamma-glutamylvaline to improve the bitter taste of valine. J Agric Food Chem. 2004 Feb 11;52(3):577-80. PubMed PMID: 14759151.
3. Toelstede S, Dunkel A, Hofmann T. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese. J Agric Food Chem. 2009 Feb 25;57(4):1440-8. doi: 10.1021/jf803376d. PubMed PMID: 19170504.
4. Toelstede S, Hofmann T. Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii. J Agric Food Chem. 2009 May 13;57(9):3738-48. doi: 10.1021/jf900280j. PubMed PMID: 19338275.