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| | H-Glu-Thr-OH Basic information |
| Product Name: | H-Glu-Thr-OH | | Synonyms: | L-Threonine, L-α-glutamyl-;L-α-Glutamyl-L-threonine;(S)-4-Amino-5-(((1S,2R)-1-carboxy-2-hydroxypropyl)amino)-5-oxopentanoic acid;H-Glu-Thr-OH | | CAS: | 6875-80-5 | | MF: | C9H16N2O6 | | MW: | 248.23 | | EINECS: | | | Product Categories: | | | Mol File: | 6875-80-5.mol |  |
| | H-Glu-Thr-OH Chemical Properties |
| Boiling point | 623.8±55.0 °C(Predicted) | | density | 1.421±0.06 g/cm3(Predicted) | | storage temp. | -15°C | | pka | 2.92±0.10(Predicted) |
| | H-Glu-Thr-OH Usage And Synthesis |
| Uses | H-Glu-Thr-OH (L-α-Glutamyl-L-threonine) is a dipeptide made up of two amino acids—glutamic acid (Glu) and threonine (Thr)—connected by a peptide bond, and it acts as an agonist for the extracellular calcium-sensing receptor (CaSR)[1]. | | Definition | ChEBI: Glu-Thr is a dipeptide composed of L-glutamic acid and L-threonine joined by a peptide linkage. It has a role as a metabolite. It is functionally related to a L-glutamic acid and a L-threonine. | | References | [1] Soichi ARAI, et al. Tastes of L-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties. Agr. BioI. Chem., 37 (1), 151 ~ 156, 1973. |
| | H-Glu-Thr-OH Preparation Products And Raw materials |
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