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Z-Gly-Gly-Arg(NO2)-Pro-OBzl is a peptide compound consisting of six amino acids: Z-protected glycine (Z-Gly), glycine (Gly), nitroarginine (Arg(NO2)), proline (Pro), and benzyl-protected glycine (OBzl). The Z group and OBzl group are protecting groups used in peptide synthesis to prevent unwanted side reactions. This specific sequence of amino acids is known for its potential biological activity, often used in the study of peptide-protein interactions and as a substrate for certain enzymes. The nitro group on the arginine residue (Arg(NO2)) is a key structural feature that can influence the peptide's reactivity and stability. Z-Gly-Gly-Arg(NO2)-Pro-OBzl is a valuable tool in the field of medicinal chemistry and biochemistry for understanding protein function and developing new therapeutics.

97642-10-9

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97642-10-9 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 97642-10-9 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, 1 and 0 respectively.
Calculate Digit Verification of CAS Registry Number 97642-10:
(7*9)+(6*7)+(5*6)+(4*4)+(3*2)+(2*1)+(1*0)=159
159 % 10 = 9
So 97642-10-9 is a valid CAS Registry Number.

97642-10-9Downstream Products

97642-10-9Relevant 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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