| 编号: | 131282 |
| 中文名称: | 二肽H-Glu(Leu-OH)-OH |
| 英文名: | H-γ-Glu-Leu-OH |
| CAS号: | 2566-39-4 |
| 单字母: | H2N-γGlu-L-OH |
| 三字母: | H2N N端氨基 -γGluγ谷氨酸 -Leu亮氨酸 -OHC端羧基 |
| 氨基酸个数: | 2 |
| 分子式: | C11H20N2O5 |
| 平均分子量: | 260.29 |
| 精确分子量: | 260.14 |
| 等电点(PI): | - |
| pH=7.0时的净电荷数: | 0.97 |
| 平均亲水性: | 0.6 |
| 疏水性值: | 0.15 |
| 消光系数: | - |
| 来源: | 人工化学合成，仅限科学研究使用，不得用于人体。 |
| 储存条件: | 负80℃至负20℃ |
| 标签: | 氨基酸衍生物肽 二肽(Dipeptide) 食品研究与营养 |
γ-Glu-Leu is a main contributor to the "kokumi" taste of edible beans (Phaseolus vulgaris L.). γ-Glu-Leu and further kokumi-active γ-glutamyl dipeptides have been isolated from mature Gouda cheese. The branched dipeptides are responsible for the complex taste of the cheese.
