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Z-pGlu-Leu-OBzl is a tripeptide, a chain of three amino acids, consisting of Z-protected glutamic acid (Z-pGlu), leucine (Leu), and benzyl ester (OBzl). The Z-protection group in Z-pGlu-Leu-OBzl is a chemical modification that temporarily blocks the carboxylic acid group of glutamic acid, preventing unwanted side reactions during peptide synthesis. This tripeptide is often used in the synthesis of larger peptides and proteins, as well as in the study of peptide-protein interactions and drug development. The presence of the OBzl group allows for easy purification and isolation of the peptide, while the Z-protection ensures that the peptide's structure remains intact during the synthesis process.

96764-96-4

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96764-96-4 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 96764-96-4 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 9,6,7,6 and 4 respectively; the second part has 2 digits, 9 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 96764-96:
(7*9)+(6*6)+(5*7)+(4*6)+(3*4)+(2*9)+(1*6)=194
194 % 10 = 4
So 96764-96-4 is a valid CAS Registry Number.

96764-96-4Upstream product

96764-96-4Downstream Products

96764-96-4Relevant academic research and scientific papers

Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS

Frerot, Eric,Chen, Ting

, p. 1842 - 1850 (2013)

Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). Copyright

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