99429-50-2

Upstream product

• 13734-41-3 t-Boc-L-valine 
• 101222-19-9 L-Valyl-L-valine benzyl ester 
• 77935-37-6 Benzyl L-valyl-L-valinate hydrochloride 
• 21760-98-5 L-valine benzyl ester 
• 77443-49-3 (S)-benzyl 2-((S)-2-((tert-butoxycarbonyl)amino)-3-methylbutanamido)-3-methylbutanoate 

Downstream Products

• 99429-52-4 Val-Val-Val-OBzl 
• 111052-94-9 Z-Gly-Gly-Val-Val-Val-OBzl 
• 111052-95-0 Boc-Val-Val-Val-Gly-Gly-OBzl 

Relevant academic research and scientific papers

Development of supramolecular organo-gel based on tripeptide skeletons

Boc-Ser-Val-Gly-OCH2Ph (31) showed high gelation abilities in the aromatic solvents, particularly in toluene. The minimum gelation concentration of 31 in toluene was 10 mg/ml, suggesting that 2500 molecules of toluene were immobilized by each m

Variation in Bitterness Potency When Introducing Gly-Gly Residue into Bitter Peptides

We previously reported that Gly-Gly-Arg-Pro and Arg-Pro-Gly-Gly, the derivatives of a bitter peptide Arg-Pro, had no bitterness although Gly-Arg-Pro and Arg-Pro-Gly had a bitter taste at the same level as that of Arg-Pro.To elucidate the mechanism of elimination of bitterness by the introduction of the Gly-Gly residues, we synthesized Gly-Gly derivatives of other bitter peptides such as Phe-Phe, Val-Val-Val, Arg-Pro-Phe-Phe, and examined the effectiveness of Gly-Gly residues in eliminating bitterness.We suggest that, for Arg-Pro and Val-Val-Val, the Gly-Gly residue might prevent a hydrophobic group from binding to a taste receptor.