G5386
Gly-Gly-Tyr-Arg
powder, ≥97% (HPLC)
Synonym(s):
GGYR, Glycyl-glycyl-tyrosyl-arginine
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About This Item
Empirical Formula (Hill Notation):
C19H29N7O6
CAS Number:
Molecular Weight:
451.48
UNSPSC Code:
12352204
PubChem Substance ID:
NACRES:
NA.83
MDL number:
Product Name
Gly-Gly-Tyr-Arg, ≥97% (HPLC)
biological source
synthetic (organic)
Quality Level
assay
≥97% (HPLC)
form
powder
solubility
water: 2 mg/mL, clear, colorless
storage temp.
−20°C
SMILES string
NCC(=O)NCC(=O)NC(Cc1ccc(O)cc1)C(=O)NC(CCCNC(N)=N)C(O)=O
InChI
1S/C19H29N7O6/c20-9-15(28)24-10-16(29)25-14(8-11-3-5-12(27)6-4-11)17(30)26-13(18(31)32)2-1-7-23-19(21)22/h3-6,13-14,27H,1-2,7-10,20H2,(H,24,28)(H,25,29)(H,26,30)(H,31,32)(H4,21,22,23)
InChI key
FJPHHBGPPJXISY-UHFFFAOYSA-N
Application
Gly-Gly-Tyr-Arg has been used:
- in the synthesis of the dimethoxyphosphotyrosine adduct to determine if diethoxyphosphate tyrosine (depY), a monoclonal antibody could distinguish between dimethoxyphosphotyrosine and diethoxyphosphotyrosine
- to graft on to a soft polyacrylamide for sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) to perform high-resolution separation of peptides
- as a model peptide to react with 3,3-dithiobis(sulfosuccinimidyl propionate) (DTSSP) to understand the chemistry of DTSSP and similar cross-linking reagents
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Jauricque Ursulla Kongo-Dia-Moukala et al.
International journal of molecular sciences, 12(2), 1066-1080 (2011-05-05)
Defatted corn protein was digested using five different proteases, Alcalase, Trypsin, Neutrase, Protamex and Flavourzyme, in order to produce bile acid binding peptides. Bile acid binding capacity was analyzed in vitro using peptides from different proteases of defatted corn hydrolysate.
Xiping Zhu et al.
Journal of the science of food and agriculture, 101(1), 158-166 (2020-07-03)
Two kinds of soy sauce produced via fermentation of the whole soybeans and the defatted soybeans (soy sauce termed 'SSS' and 'SSD', respectively) were subjected to the treatment using aqueous ethanol solutions with high concentrations. Then tasty peptides were separated
Hexiang Xie et al.
Food chemistry, 345, 128784-128784 (2020-12-11)
This study explored the effect of three different enzyme deactivation treatments: 4 °C slow cold deactivation (RDPH-(4 °C)), -18 °C rapid cold deactivation (RDPH-(-18 °C)) and 100 °C water bath (RDPH-(100 °C)), compared to that without enzyme deactivation (RDPH-(control)) on the structural and functional properties of