• 产品描述： γ-Glu-Phe (γ-Glutamylphenylalanine) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth

• 靶点： Human Endogenous Metabolite

• 参考文献：
  1. Yang J, et al. Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst. J Agric Food Chem. 2017 Oct 4;65(39): 2. Zhao CJ, et al. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. J Agric Food Chem. 2016 Oct 12;64(40):7561-7568.

• 溶解性： Soluble  in  H2O

• 保存条件： -20°C

• 配置溶液浓度参考：
  

  	1mg	5mg	10mg
  1 mM	3.398 ml	16.989 ml	33.979 ml
  5 mM	0.68 ml	3.398 ml	6.796 ml
  10 mM	0.34 ml	1.699 ml	3.398 ml
  50 mM	0.068 ml	0.34 ml	0.68 ml

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 2. [IF=5.279] Pingxiang Liu et al."Distinct Quality Changes of Garlic Bulb during Growth by Metabolomics Analysis."J Agr Food Chem. 2020;68(20):5752–5762

• 1. Liu, Pingxiang, et al. "Distinct Quality Changes of Garlic Bulb during Growth by Metabolomics Analysis." Journal of agricultural and food chemistry 68.20 (2020): 5752-5762.

输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *