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"Z-Arg(NO2)-Pro-Gly-Phe-Phe-OBzl" is a peptide sequence consisting of six amino acids: Z-Arg(NO2), Pro, Gly, Phe, Phe, and OBzl. The "Z" group is a protecting group used in peptide synthesis to prevent unwanted side reactions. Arg(NO2) is an arginine residue with a nitro group, Pro is proline, Gly is glycine, and Phe is phenylalanine, which appears twice in the sequence. OBzl refers to a benzyl group, which is another protecting group. This specific sequence is often used in the synthesis of larger peptides or proteins, with the protecting groups being removed at appropriate stages to allow for further reactions or to reveal the final peptide structure.

97642-14-3

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97642-14-3 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 97642-14-3 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 4 respectively.
Calculate Digit Verification of CAS Registry Number 97642-14:
(7*9)+(6*7)+(5*6)+(4*4)+(3*2)+(2*1)+(1*4)=163
163 % 10 = 3
So 97642-14-3 is a valid CAS Registry Number.

97642-14-3Downstream Products

97642-14-3Relevant 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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