H-Glu(Leu-OH)-OH

Names

[ Name ]:
H-Glu(Leu-OH)-OH

[Synonym ]:
H-g-Glu-Leu-OH
N-L--GLUTAMYL-L-LEUCINE
N-L-γ-Glutamyl-L-leucine
L-A-GLUTAMYL-L-LEUCINE
gamma-Glu-Leu
H-Glu(Leu-OH)-OH

Biological Activity

[Description]:

H-γ-Glu-Leu-OH is a dipeptide consisting of γ-glutamic acid and leucine, terminated by a hydroxyl group[1].

[Related Catalog]:

Research Areas >> Others

Signaling Pathways >> Others >> Others

[References]

[1]. Simone Toelstede, et al. A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese.J. Agric. Food Chem. 2009, 57, 4, 1440–1448.

Chemical & Physical Properties

[ Density]:
1.238g/cm3

[ Boiling Point ]:
550.6ºC at 760 mmHg

[ Molecular Formula ]:
C₁₁H₂₀N₂O₅

[ Molecular Weight ]:
260.29

[ Exact Mass ]:
260.13700

[ PSA ]:
129.72000

[ LogP ]:
0.88520

[ Vapour Pressure ]:
1.42E-13mmHg at 25°C

[ Index of Refraction ]:
1.513

[ Storage condition ]:
2-8°C

Safety Information

[ WGK Germany ]:
3

Precursor & DownStream

Precursor

DownStream

Articles

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. 55(16) , 6712-9, (2007)

Addition of a nearly tasteless aqueous extract isolated from beans (Phaseolus vulgaris L.) to a model chicken broth enhanced its mouthfulness and complexity and induced a much more long-lasting savory...

Nonprotein amino acids from seeds of Cycas circinalis and Phaseolus vulgaris.

Phytochemistry 42(2) , 443-5, (1996)

Our chemical studies on Cycas circinalis seeds from Guam has provided two new nonprotein amino acids, N-(3'-one-5'-methyl)-hexylalanine and leucine betaine. N-methylisoleucine, previously reported as ...

Related Compounds

The content on this webpage is sourced from various professional data sources. If you have any questions or concerns regarding the content, please feel free to contact service1@chemsrc.com.