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G5386

Sigma-Aldrich

Gly-Gly-Tyr-Arg

powder, ≥97% (HPLC)

Sinonimo/i:

GGYR, Glycyl-glycyl-tyrosyl-arginine

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About This Item

Formula empirica (notazione di Hill):
C19H29N7O6
Numero CAS:
70195-20-9
Peso molecolare:
451.48
Numero MDL:
MFCD00076760
Codice UNSPSC:
12352204
ID PubChem:
24895206
NACRES:
NA.83

product name

Gly-Gly-Tyr-Arg, ≥97% (HPLC)

Origine biologica

synthetic (organic)

Livello qualitativo

200

Saggio

≥97% (HPLC)

Forma fisica

powder

Solubilità

water: 2 mg/mL, clear, colorless

Temperatura di conservazione

−20°C

Stringa SMILE

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)
FJPHHBGPPJXISY-UHFFFAOYSA-N

Applicazioni

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

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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Nα-Tosyl-L-lysine chloromethyl ketone hydrochloride ≥96% (TLC), powder

Sigma-Aldrich

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Gly-Gly-Gly-Gly

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Citocromo c ≥95% based on Mol. Wt. 12,384 basis

Sigma-Aldrich

C7752

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Aprotinina BioUltra, 3-8 TIU/mg solid, ≥98% (SDS-PAGE)

Sigma-Aldrich

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Aprotinina

Aprotinina lyophilized powder, 3-8 TIU/mg solid

Sigma-Aldrich

A1153

Aprotinina

Citocromo c ≥95% based on Mol. Wt. 12,327 basis

Sigma-Aldrich

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Citocromo c

Xin Ying et al.
Food research international (Ottawa, Ont.), 141, 110148-110148 (2021-03-02)
Soy peptide solution (40%, w/w) was successfully encapsulated in a W1/O/W2 double emulsion produced by a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was found to be an effective inner emulsifier compared to Span 60 and lecithin to produce stable W1/O
N Belcheva et al.
Journal of biomaterials science. Polymer edition, 9(3), 207-226 (1998-04-29)
A new synthetic approach has been applied to obtain novel di-, tetra-, and (multi)-peptide containing polymer conjugates in quantitative yields with a high degree of conjugation. Bis-(N-hydroxysuccinimidyl) esters of PEG (Mw = 200, 600, 1400, 2000, and 3400) were synthesized
A J Kettle
FEBS letters, 379(1), 103-106 (1996-01-22)
Hypochlorous acid chlorinates tyrosyl residues in small peptides to produce chlorotyrosine. Detection of chlorotyrosine has the potential to unequivocally identify the contribution hypochlorous acid makes to inflammation. I have developed a selective and sensitive HPLC assay for measuring chlorotyrosine. When
Catherine L Swaim et al.
Journal of the American Society for Mass Spectrometry, 15(5), 736-749 (2004-05-04)
Synthetic cross-linking reagents, such as 3,3'-dithiobis(sulfosuccinimidyl propionate), DTSSP, can react with sidechains of amino acids that are within close proximity. Identification of cross-linked residues provides insight into the folded structures of proteins. However, analysis of proteolytic digests of proteins cross-linked
Maryse Bonnin-Jusserand et al.
BMC microbiology, 12, 199-199 (2012-09-12)
Biogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix. The concentration of biogenic amines in fermented foodstuffs is
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