5875-41-2

Basic information

• Product Name: H-GAMMA-GLU-ALA-OH
• Synonyms: GAMMA-L-GLUTAMYL-L-ALANINE;H-GLU(ALA)-OH;H-GLU(ALA-OH)-OH;H-GAMMA-GLU-ALA-OH;L-GAMMA-GLUTAMYL-L-ALANINE;gamma-glutamylalanine;N-L-R-Glutamyl-L-alanine;5-L-Glutamyl-L-alanine
• CAS NO: 5875-41-2
• Molecular Formula: C₈H₁₄N₂O₅
• Molecular Weight: 218.21
• Product Categories: Poly Amino Acids;Amino Acid Derivatives;Peptide Synthesis
• Mol File: 5875-41-2.mol
• Article Data: 1

Chemical Properties

• Melting Point: 188-192 °C(lit.)
• Boiling Point: 564.4°Cat760mmHg
• Flash Point: 295.1°C
• Appearance: /
• Density: 1.362g/cm³
• Vapor Pressure: 3.25E-14mmHg at 25°C
• Refractive Index: 1.527
• Storage Temp.: -15°C
• PKA: 2.22±0.10(Predicted)
• CAS DataBase Reference: H-GAMMA-GLU-ALA-OH(CAS DataBase Reference)
• NIST Chemistry Reference: H-GAMMA-GLU-ALA-OH(5875-41-2)
• EPA Substance Registry System: H-GAMMA-GLU-ALA-OH(5875-41-2)

Safety Data

• WGK Germany: 3
• Hazardous Substances Data: 5875-41-2(Hazardous Substances Data)

Usage

Description

H-GAMMA-GLU-ALA-OH, also known as gamma-glutamylalanine, is a peptide derived from the formal condensation of the gamma-carboxy group of L-glutamic acid with the amino group of L-alanine. It is a white powder and is a proteolytic breakdown product of larger proteins, making it suitable for peptide synthesis.

Uses

Used in Pharmaceutical Industry:
H-GAMMA-GLU-ALA-OH is used as a building block for peptide synthesis, which is crucial for the development of new drugs and therapeutic agents. Its role in peptide synthesis allows for the creation of various peptide-based medications with potential applications in treating various diseases and conditions.
Used in Food Industry:
In the food industry, H-GAMMA-GLU-ALA-OH is used in the study of kokumi substances, which are responsible for enhancing the flavor and mouthfeel of foods. This peptide has been specifically studied in the context of fermented Thai freshwater fish, where it contributes to the overall sensory experience of the dish.
Used in Biological Research:
H-GAMMA-GLU-ALA-OH is also utilized in biological studies, particularly in the investigation of the interactions between peptides and bacteria. This research can provide valuable insights into the role of peptides in the human microbiome and their potential applications in probiotics or other health-related products.

InChI:InChI=1/C8H14N2O5/c1-4(7(12)13)10-6(11)3-2-5(9)8(14)15/h4-5H,2-3,9H2,1H3,(H,10,11)(H,12,13)(H,14,15)

Relevant articles and documents

Action of Glutaminase in a Model System of a Soy Sauce Fermentation

A model system was employed to investigate the role of glutaminase in soy sauce fermentation.In this system, a soybean protein was used as the starting material and a water extract of wheat bran koji was used as the enzyme preparation containing proteinases, peptidases, glutaminases and so on.A soybean protein was digested with the enzyme preparation. γ-Glutamylserine, γ-glutamylglutamic acid and γ-glutamylalanine were isolated from an acidic fraction of the soybean protein digest.The addition of the purified glutaminase from Aspergillus oryzae led to more production of glutamic acid and γ-glutamyl peptide and less production of glutamine and pyroglutamic acid. γ-Glutamyltranspeptidase activity and γ-glutamyl peptide(s) were also detected in a partical soy sauce mash.