29227-92-7 Usage
Uses
Used in the Medical Industry:
N-(5-Oxo-L-prolyl)-L-glutamic Acid is used as a monomer for the synthesis of polyurethane cationomers with dipeptide sequences. These cationomers have potential applications in the development of biomaterials and medical devices due to their unique properties.
Used in the Pharmaceutical Industry:
N-(5-Oxo-L-prolyl)-L-glutamic Acid is used as a component in the creation of heparin complexes with anticoagulant activity. This application is significant in the development of novel therapeutic agents for the treatment and prevention of blood clot-related disorders.
Used in the Material Science Industry:
N-(5-Oxo-L-prolyl)-L-glutamic Acid is utilized in the synthesis of polyurethane cationomers, which can be further developed into advanced materials with specific properties. These materials can be tailored for various applications, such as coatings, adhesives, or even in the development of smart materials with responsive properties.
Check Digit Verification of cas no
The CAS Registry Mumber 29227-92-7 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 2,9,2,2 and 7 respectively; the second part has 2 digits, 9 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 29227-92:
(7*2)+(6*9)+(5*2)+(4*2)+(3*7)+(2*9)+(1*2)=127
127 % 10 = 7
So 29227-92-7 is a valid CAS Registry Number.
29227-92-7Relevant academic research and scientific papers
Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS
Frerot, Eric,Chen, Ting
, p. 1842 - 1850 (2013/11/06)
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
