源叶
S20383
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207386-83-2
C21H27N5O5 · xH2O
429.47
MFCD00149318
马尿酰-组氨酰-亮氨酸;N-Benzoyl-Gly-His-Leu hydrate; N-Benzoyl-Gly-His-Leu; N-Hippuryl-His-Leu hydrate; N-Benzoylglycyl-L-histidyl-L-leucine hydrate; N-Hippuryl-L-histidyl-L-leucine hydrate;
马尿酰-组氨酰-亮氨酸 BR，98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S20383-25mg促销 |
BR，98% | ￥260.00 ￥230.00 |
>10 | 2 | 2 | - | 1 |
|
S20383-100mg |
BR，98% | ￥615.00 |
>10 | 2 | 2 | - | - |
|
S20383-250mg |
BR，98% | ￥1200.00 |
>10 | - | - | - | - |
|
S20383-1g |
BR，98% | ￥2650.00 |
5 | - | - | - | - |
|
产品介绍
N-Hippuryl-His-Leu (hydrate) is a synthetic substrate for Angiotensin-converting Enzyme (ACE) that has been used in the in vitro identification of ACE inhibitors.,
| SMILES： | O=C([C@H](CC1=CN=CN1)NC(CNC(C1C=CC=CC=1)=O)=O)N[C@H](C(=O)O)CC(C)C.O |
|---|---|
| 熔点： | 108-110℃ (dec.) |
| 溶解性： | Souble in DMSO，Ethanol，DMF，PBS |
| 敏感性： | 易吸潮 |
| 储存条件： | -20℃，充氮保存 |
| 注意： | 部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。 |
参考文献(8篇)
8. [IF=6.7] Xia Yang, et al. "ACE Inhibitory Peptide Tailored Preparation, Screening, and Interaction Mechanism via Computer-Assisted Experimental Studies"JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2026-06-18
7. [IF=8] Qishan Suo et al."Discovery and molecular mechanism of a novel antihypertensive peptide from Chlamydomonas reinhardtii based on molecular docking, molecular dynamics simulation, in vitro, and in vivo analysis."FOOD RESEARCH INTERNATIONAL.2026 Jan;:118477
6. [IF=9.8] Yanan He et al."Integration of pre-trained GRU and molecular docking for virtual screening of quinoa seed derived ACE inhibitory peptides: An innovative prediction strategy."FOOD CHEMISTRY.2025 Jul;:145591
5. [IF=6.1] Jiaxu Wang et al."Impact of Lactiplantibacillus plantarum and Casein Fortification on Angiotensin Converting Enzyme Inhibitory Peptides in Yogurt: Identification and in silico analysis."Food & Function".2024 Mar;:
4. [IF=6.1] Jiaxu Wang et al."Identification and In Silico Analysis of ACE-Inhibitory Peptides Derived from Milk Fermented by Lacticaseibacillus paracasei."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX
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