C1752
Z-Ile-Ile
别名:
N-CBZ-Ile-Ile
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关于此项目
经验公式（希尔记法）:
C20H30N2O5
化学文摘社编号:
分子量:
378.46
EC 号:
MDL编号:
UNSPSC代码:
12352202
PubChem化学物质编号:
表单
solid
储存温度
−20°C
SMILES字符串
CC[C@H](C)[C@@H](C(N[C@@H]([C@@H](C)CC)C(O)=O)=O)NC(OCC1=CC=CC=C1)=O
InChI
1S/C20H30N2O5/c1-5-13(3)16(18(23)21-17(19(24)25)14(4)6-2)22-20(26)27-12-15-10-8-7-9-11-15/h7-11,13-14,16-17H,5-6,12H2,1-4H3,(H,21,23)(H,22,26)(H,24,25)/t13?,14?,16?,17-/m0/s1
InChI key
QJJULDSUCQXEDB-DRRRZMAASA-N
应用
N-CBZ-Ile-Ile (Z-Ile-Ile) (CBZ-isoleucylisoleucine) is an N-terminal protected Cbz-dipeptide substrate used to differentiate, characterize and kinetically analyze various carboxypeptidase(s).
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
法规信息
新产品
此项目有
Joji Mima et al.
European journal of biochemistry, 269(13), 3220-3225 (2002-06-27)
Cys341 of carboxypeptidase Y, which constitutes one side of the solvent-accessible surface of the S1 binding pocket, was replaced with Gly, Ser, Asp, Val, Phe or His by site-directed mutagenesis. Kinetic analysis, using Cbz-dipeptide substrates, revealed that polar amino acids
H Ostrowska
Platelets, 8(5), 355-360 (2006-06-24)
Human platelets were investigated for activity of the acidic carboxypeptidases: cathepsin A, lysosomal carboxypeptidase B and prolyl-carboxypeptidase. It was found that the main acidic carboxypeptidase in human platelets had cathepsin A activity. No activity of lysosomal carboxypeptidase B and prolyl-carboxypeptidase
Long-Liu Lin et al.
Journal of biotechnology, 128(2), 322-334 (2006-11-30)
The gene encoding a Deinococcus radiodurans R1 bifunctional aminoacylase/carboxypeptidase (DR_ACY/CP) was amplified by polymerase chain reaction and cloned into pQE-30 to generate pQE-DRAC. The cloned gene consists of an open reading frame of 1197 bp encoding a protein with a
Li Li et al.
Journal of industrial microbiology & biotechnology, 35(1), 41-47 (2007-10-19)
Effects of the enzymes in Actinomucor elegans extract and the enzyme Alcalase 2.4L on debittering the soybean protein hydrolysates were investigated. When the protein was treated only with the latter, a strong bitterness formed; but it decreased if the protein
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