| Hazard Information | Back Directory | [Uses]
γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth[1]. | [IC 50]
Human Endogenous Metabolite | [References]
[1] Zhao CJ, et al. Synthesis of Taste-Active 纬-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. J Agric Food Chem. 2016 Oct 12;64(40):7561-7568. DOI:10.1021/acs.jafc.6b02298
[2] 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):8696-8703. DOI:10.1021/acs.jafc.7b03419
[3] 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. |
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