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"Z-Arg(NO2)-Pro-Gly-Gly-OBzl" is a peptide compound consisting of five amino acids: Z-protected arginine with a nitro group (Arg(NO2)), proline (Pro), and two glycine (Gly) residues, with a benzyl ester (OBzl) at the C-terminus. The "Z" group is a protecting group used in peptide synthesis to prevent unwanted side reactions, particularly during solid-phase peptide synthesis. This specific sequence is often used in research to study peptide-protein interactions, drug design, and as a building block for larger peptide or protein structures. The nitro group on the arginine residue can be of particular interest due to its potential impact on the peptide's reactivity and biological activity.

97642-08-5

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97642-08-5 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 97642-08-5 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 9,7,6,4 and 2 respectively; the second part has 2 digits, 0 and 8 respectively.
Calculate Digit Verification of CAS Registry Number 97642-08:
(7*9)+(6*7)+(5*6)+(4*4)+(3*2)+(2*0)+(1*8)=165
165 % 10 = 5
So 97642-08-5 is a valid CAS Registry Number.

97642-08-5Downstream Products

97642-08-5Relevant 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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