γ-Glu-Phe (γ-Glutamylphenylalanine) (Synonyms: γ-Glutamylphenylalanine) |
| Katalog-Nr.GC30187 |
γ-Glu-Phe (γ-Glutamylphenylalanin) (⋳-Glutamylphenylalanin) wird von Bacillus amyloliquefaciens (GBA) und Aspergillus oryzae (GAO) synthetisiert.
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Cas No.: 7432-24-8
Sample solution is provided at 25 µL, 10mM.
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γ-Glu-Phe is a γ-3 glutamyl dipeptide found in sourdough.
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[1].
[1]. 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.
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