Bz-L-Arg-pNA.HCl
Bz-L-Arg-pNA.HCl structure
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Common Name | Bz-L-Arg-pNA.HCl | ||
|---|---|---|---|---|
| CAS Number | 21653-40-7 | Molecular Weight | 434.88 | |
| Density | N/A | Boiling Point | 755.4ºC at 760 mmHg | |
| Molecular Formula | C19H23ClN6O4 | Melting Point | 223-226 °C | |
| MSDS | USA | Flash Point | 410.7ºC | |
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In vivo efficacy of anuran trypsin inhibitory peptides against staphylococcal skin infection and the impact of peptide cyclization.
Antimicrob. Agents Chemother. 59 , 2113-21, (2015) Staphylococcus aureus is a virulent pathogen that is responsible for a wide range of superficial and invasive infections. Its resistance to existing antimicrobial drugs is a global problem, and the development of novel antimicrobial agents is crucial. Antimic... |
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Conjugation of D-glucosamine to bovine trypsin increases thermal stability and alters functional properties.
Enzyme Microb. Technol. 75-76 , 1-9, (2015) D-Glucosamine was conjugated to bovine trypsin by carbodiimide chemistry, involving a water-soluble carbodiimide and a succinimide ester, with the latter being to increase the yield of the conjugation. Mass spectrometric data suggested that several glycoforms... |
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Proteome of Soybean Seed Exudates Contains Plant Defense-Related Proteins Active against the Root-Knot Nematode Meloidogyne incognita.
J. Agric. Food Chem. 63 , 5335-43, (2015) Several studies have described the effects of seed exudates against microorganisms, but only few of them have investigated the proteins that have defensive activity particularly against nematode parasites. This study focused on the proteins released in the ex... |
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Increased Levels of Antinutritional and/or Defense Proteins Reduced the Protein Quality of a Disease-Resistant Soybean Cultivar.
Nutrients 7 , 6038-54, (2015) The biochemical and nutritional attributes of two soybean (Glycine max (L.) Merr.) cultivars, one susceptible (Seridó) and the other resistant (Seridó-RCH) to stem canker, were examined to assess whether the resistance to pathogens was related to levels of an... |