122389-55-3

Basic information

• Product Name: Z-pGlu-Glu(OBzl)-OBzl
• CAS NO: 122389-55-3
• Molecular Weight: 572.615
• Mol File: 122389-55-3.mol
• Article Data: 1

Chemical Properties

• CAS DataBase Reference: Z-pGlu-Glu(OBzl)-OBzl(CAS DataBase Reference)
• NIST Chemistry Reference: Z-pGlu-Glu(OBzl)-OBzl(122389-55-3)
• EPA Substance Registry System: Z-pGlu-Glu(OBzl)-OBzl(122389-55-3)

Safety Data

• Hazardous Substances Data: 122389-55-3(Hazardous Substances Data)

Upstream product

• 32159-21-0 Cbz-L-pGlu-OH 
• 2791-84-6 L-glutamic acid dibenzyl ester 4-toluenesulfonate 

Downstream Products

• 29227-92-7 5-oxoprolyl-L-glutamic acid 

Relevant articles and documents

Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS

Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). Copyright