(S)-4-ISOPROPYLTHIAZOLIDINE-2-THIONE

Names

[ Name ]:
(S)-4-ISOPROPYLTHIAZOLIDINE-2-THIONE

[Synonym ]:
MFCD00130718

Biological Activity

[Description]:

Carboxypeptidase A (EC 3.4.2.1) is a zinc-containing metalloprotease, is often used in biochemical studies. Carboxypeptidase A catalyzes the hydrolysis of the peptide bonds that are adjacent to the C-terminal end of a polypeptide chain. Carboxypeptidase A is a prototypical enzyme for metalloproteases that plays important roles in biological systems[1].

[Related Catalog]:

Research Areas >> Others

[References]

[1]. Kim DH. Chemistry-based design of inhibitors for carboxypeptidase A. Curr Top Med Chem. 2004;4(12):1217-26.

Chemical & Physical Properties

[ Storage condition ]:
2-8°C

Safety Information

[ Symbol ]:

GHS08

[ Signal Word ]:
Danger

[ Hazard Statements ]:
H334

[ Precautionary Statements ]:
P261-P284-P304 + P340-P342 + P311

[ Personal Protective Equipment ]:
Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ Hazard Codes ]:
F;Xn

[ Risk Phrases ]:
R11;R38;R42;R48/20

[ Safety Phrases ]:
S45;S62;S36/S37

[ RIDADR ]:
UN 1294 3/PG 2

Articles

A universally applicable process for preparing stoichiometrically 1:1 labelled functional proteins.

Proteomics 11(18) , 3757-60, (2011)

A universally applicable labelling and purification process was established to prepare biologically active proteins with a stoichiometric 1:1 ratio of attached dye-label. The dye-label is linked to a ...

Comparative study on activation mechanism of carboxypeptidase A1, A2 and B: First insights from steered molecular dynamics simulations

J. Mol. Graph. Model. 38 , 298-303, (2012)

Graphical abstract

Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment.

J. Food Sci. 76(5) , C755-9, (2011)

This paper proposes a method to enzymatically treat poor-quality cocoa almonds (known as "slate") to ensure the formation of chocolate flavor precursors. The production of flavor precursors improves t...