Introduction：Basic information about CAS 2566-39-4|H-Glu(Leu-OH)-OH, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
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 >>OthersSignaling 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
InChIKey
MYFMARDICOWMQP-YUMQZZPRSA-N
SMILES
CC(C)CC(NC(=O)CCC(N)C(=O)O)C(=O)O
Storage condition
2-8°C
Safety Information
WGK Germany
3
Articles2
More 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 ...
