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Z-Arg(NO2)-Pro-OBzl is a synthetic peptide compound consisting of three amino acids: Z-protected arginine with a nitro group (Arg(NO2)), proline (Pro), and benzyl-protected serine (OBzl). The "Z" group is a protecting group used in peptide synthesis to prevent unwanted side reactions, while the "OBzl" group is a protecting group for the hydroxyl group of serine. This specific sequence of amino acids is often used in the study of peptide synthesis, protein structure, and function, as well as in the development of new drugs and bioactive molecules. The nitro group on the arginine residue can also be of interest in the context of understanding the effects of post-translational modifications on protein activity.

5497-75-6

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5497-75-6 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 5497-75-6 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 5,4,9 and 7 respectively; the second part has 2 digits, 7 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 5497-75:
(6*5)+(5*4)+(4*9)+(3*7)+(2*7)+(1*5)=126
126 % 10 = 6
So 5497-75-6 is a valid CAS Registry Number.

5497-75-6Relevant academic research and scientific papers

Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. II. Bitterness Bahaviour of a Tetrapeptide (Arg-Pro-Phe-Phe) and Its Derivatives

Nosho, Jasuharu,Otagiri, Ken,Shinoda, Ichizo,Okai, Hideo

, p. 1829 - 1838 (2007/10/02)

In order to investigate the production of a strong bitter taste of the tetrapeptide.Arg-Pro-Phe-Phe (1), we synthesized 16 kinds of analogs and tasted them.From the results it was clarified that all the constituent amino acid residues in Arg-Pro-Phe-Phe (1) were necessary for its strong bitter taste.For a further increase in bitterness potency, it was found that the bitterness production units necessary should be concentrated together.In addition, Arg-Pro-Gly-Gly (6) and Gly-Gly-Arg-Pro (7) were found to have no bitterness.This will be very useful not only for studies on debittering of food but also for basic studies on the taste production mechanism.

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