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"Z-Phe-Phe-Pro-Arg(NO2)-OBzl" is a peptide compound consisting of five amino acids: phenylalanine (Phe), phenylalanine (Phe), proline (Pro), arginine with a nitro group (Arg(NO2)), and a benzyl ester (OBzl). The "Z" prefix indicates the presence of a carbobenzyloxy (Cbz) protecting group, which is commonly used in peptide synthesis to protect the amino group of the first amino acid. This peptide is characterized by its aromatic and hydrophobic nature due to the presence of phenylalanine, and the nitro group on the arginine residue introduces an electron-withdrawing group, which can affect the peptide's reactivity and stability. The OBzl group at the C-terminus serves as a protecting group and can be removed under specific conditions to reveal the free carboxyl group, which is essential for further peptide bond formation or functionalization. This sequence is of interest in the field of peptide chemistry, potentially for studying protein-protein interactions, drug design, or as a component in the synthesis of larger biomolecules.

97642-13-2

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97642-13-2 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 97642-13-2 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 3 respectively.
Calculate Digit Verification of CAS Registry Number 97642-13:
(7*9)+(6*7)+(5*6)+(4*4)+(3*2)+(2*1)+(1*3)=162
162 % 10 = 2
So 97642-13-2 is a valid CAS Registry Number.

97642-13-2Downstream Products

97642-13-2Relevant 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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