253375
3-马来酰亚胺基-2,2,5,5-四甲基吡咯烷
free radical
别名:
3-马来酰亚胺-2,2,5,5-四甲基吡咯烷-1-氧自由基
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关于此项目
经验公式（希尔记法）:
C12H17N2O3
化学文摘社编号:
分子量:
237.27
MDL编号:
UNSPSC代码:
12352005
PubChem化学物质编号:
NACRES:
NA.22
质量水平
mp
111-113 °C (lit.)
官能团
imide
maleimide
储存温度
2-8°C
SMILES字符串
CC1(C)CC(N2C(=O)C=CC2=O)C(C)(C)N1[O]
InChI
1S/C12H17N2O3/c1-11(2)7-8(12(3,4)14(11)17)13-9(15)5-6-10(13)16/h5-6,8H,7H2,1-4H3
InChI key
HGNHBHXFYUYUIA-UHFFFAOYSA-N
应用
用于研究局部蛋白质结构以及确定红细胞膜中分子变化的自旋标记物。
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
D Daveloose et al.
Biochimica et biophysica acta, 763(1), 41-49 (1983-08-17)
A new spin-label method for the measurement of the internal microviscosity of erythrocyte is presented. The spin label used is 2,2',5,5'-tetramethyl-3-maleimidopyrrolidinyl-N-oxyl (MAL-5) which penetrates inside the red blood cell and binds covalently on cytoplasmic glutathione. After washing off the external
T Páli et al.
Biochemistry, 38(43), 14311-14319 (1999-11-26)
The 16-kDa proteolipid from the hepatopancreas of Nephrops norvegicus belongs to the class of channel proteins that includes the proton-translocation subunit of the vacuolar ATPases. The membranous 16-kDa protein from Nephrops was covalently spin-labeled on the unique cysteine Cys54, with
P D Morse
Biochimica et biophysica acta, 844(3), 337-345 (1985-03-21)
In a recent paper, Daveloose et al. (Daveloose, D., Fabre, G., Berleur, F., Testylier, G. and Letterrier, F. (1983) Biochim. Biophys. Acta 763, 41-49) described a technique to measure the internal microviscosity of erythrocytes using the spin label MAL-3 (2,2,5,5-tetramethyl-3-malimidopyrrolidinyl-N-oxyl)
Oleg Y Dmitriev et al.
Biochimica et biophysica acta, 1777(2), 227-237 (2008-01-08)
Subunit a in the membrane traversing F0 sector of Escherichia coli ATP synthase is known to fold with five transmembrane helices (TMHs) with residue 218 in TMH IV packing close to residue 248 in TMH V. In this study, we
Angela Tseng et al.
Journal of food science, 77(9), H192-H201 (2012-08-23)
The effects of different drying methods (40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry) on the stability of two red wine grape (Pinot Noir, PN and Merlot, M) byproducts, pomace containing skins and seeds (P)
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