r-glu-phe

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].

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.

γ-Glu-Phe (γ-Glutamylphenylalanine) is a γ-3 glutamyl dipeptide found in sourdough, synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). It enhances the umami intensity of commercial soy sauce and model chicken broth, either as a compound or within the post-enzymatic reaction mixture [1].