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Key Documents

96286

Sigma-Aldrich

Z-Gly-Pro-4-nitroanilide

≥99.0% (TLC), powder or crystals

Synonym(s):

Z-glycyl-L-proline-4-nitroanilide

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About This Item

Empirical Formula (Hill Notation):
C21H22N4O6
CAS Number:
Molecular Weight:
426.42
Beilstein/REAXYS Number:
4606381
MDL number:
UNSPSC Code:
12352204
PubChem Substance ID:
NACRES:
NA.83

product name

Z-Gly-Pro-4-nitroanilide, ≥99.0% (TLC)

Quality Level

assay

≥99.0% (TLC)

form

powder or crystals

storage temp.

−20°C

SMILES string

[O-][N+](=O)c1ccc(NC(=O)[C@@H]2CCCN2C(=O)CNC(=O)OCc3ccccc3)cc1

InChI

1S/C21H22N4O6/c26-19(13-22-21(28)31-14-15-5-2-1-3-6-15)24-12-4-7-18(24)20(27)23-16-8-10-17(11-9-16)25(29)30/h1-3,5-6,8-11,18H,4,7,12-14H2,(H,22,28)(H,23,27)/t18-/m0/s1

InChI key

UTXSFKPOIVELPQ-SFHVURJKSA-N

Application

Z-Gly-Pro-4-nitroanilide has been used as a supplement in hydrolysate solution for determining the prolyl endopeptidase inhibitory activity assay.

Biochem/physiol Actions

Z-Gly-Pro-4-nitroanilide is a substrate for prolyl endopeptidase (PEP).

Other Notes

Substrate for prolyl endopeptidase

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Duleepa Pathiraja et al.
Journal of biotechnology, 308, 124-129 (2019-12-15)
Amatoxins are ribosomally synthesized and post-translationally modified peptides (RiPPs) found in poisonous mushrooms. These cyclic peptides are potent inhibitors of RNA polymerase II transcriptional activity. Though the macrocyclization of amatoxin is extensively studied, little is known about its subsequent post-translational
K. Hauzer et al.
Collection of Czechoslovak Chemical Communications, 47, 1139-1139 (1982)
Isolation of prolyl endopeptidase inhibitory peptides from a sodium caseinate hydrolysate
Hsieh CH, et al.
Food & Function, 7(1), 565-573 (2016)

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