29227-92-7

Basic information

• Product Name: N-(5-Oxo-L-prolyl)-L-glutaMic Acid
• Synonyms: N-(5-Oxo-L-prolyl)-L-glutaMic Acid;(2S)-2-{{[(2S)-5-Oxopyrrolidin-2-yl]carbonyl}amino}pentanedioic acid;5-Oxo-L-prolyl-L-glutamic acid
• CAS NO: 29227-92-7
• Molecular Formula: C10H14N2O6
• Molecular Weight: 258.22796
• Product Categories: Amino Acids & Derivatives, Pharmaceuticals, Intermediates & Fine Chemicals
• Mol File: 29227-92-7.mol
• Article Data: 1

Chemical Properties

• Boiling Point: 712.8±60.0 °C(Predicted)
• Appearance: /
• Density: 1.459±0.06 g/cm3(Predicted)
• PKA: 3.44±0.10(Predicted)
• CAS DataBase Reference: N-(5-Oxo-L-prolyl)-L-glutaMic Acid(CAS DataBase Reference)
• NIST Chemistry Reference: N-(5-Oxo-L-prolyl)-L-glutaMic Acid(29227-92-7)
• EPA Substance Registry System: N-(5-Oxo-L-prolyl)-L-glutaMic Acid(29227-92-7)

Safety Data

• Hazardous Substances Data: 29227-92-7(Hazardous Substances Data)

Usage

Uses

N-(5-Oxo-L-prolyl)-L-glutamic Acid is the monomer for the synthesis and characterization of polyurethane cationomers with dipeptide sequences and anticoagulant activity of their heparin complexes.

Upstream product

• 3929-61-1 L-glutamyl-L-glutamic acid 
• 122389-55-3 Z-pGlu-Glu(OBzl)-OBzl 
• 92493-94-2 N-L-pyroglutamyl-L-glutamic acid diethyl ester 

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