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

Chemical Properties

White powder

Uses

H-GAMMA-GLU-ALA-OH is a proteolytic breakdown product of larger proteins that is suitable for peptide synthesis. It is also used in a biological study that looked at kokumi substances and bacteria in fermented Thai freshwater fish.

Definition

ChEBI: A gamma-glutamylalanine obtained by formal condensation of the gamma-carboxy group of L-glutamic acid with the amino group of L-alanine.

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.