γ-glu-phe

γ-Glu-Phe can be synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the enzymatic reaction mixture effectively enhances the umami intensity of commercial soy sauce and simulated chicken soup.

γ-Glu-Phe TFA(7432-24-8 free base) is a dipeptide composed of gamma-glutamate and phenylalanine and is a proteolytic breakdown product of larger proteins. It is probably formed by transpeptidation between glutathione and the corresponding amino acid, catalyzed by gamma-glutamyl transpeptidase.

H-Pro-Thr-Glu-Phe-p-nitro-Phe-Arg-Leu-OH is a water-soluble polypeptide that serves as a substrate for the enzymes cathepsin D, pepsin, and pepsinogen, with potential applications in biochemical analysis [1] [2].

M-2420 is a fluorogenic substrate specifically designed for the β-secretase site associated with the Swedish mutation of the amyloid precursor protein (APP).

γ-Glu-(Phe-13C9,15N) trifluoroacetic acid is a version of γ-Glu-Phe trifluoroacetic acid labeled with 13C and 15N isotopes. It is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe trifluoroacetic acid or its enzyme reaction mixtures can enhance the umami taste of commercial soy sauce and simulated chicken broth.