| Primary information |
|---|
| AHTPDB ID | 4433 |
| PMID | 4433_link |
| YEAR | 2007 |
| SEQUENCE | YA |
| LENGTH | 2 |
| MOL WT | 252.27 |
| IC50 | ND |
| pIC50 | 3.34 |
| SOURCE | ND |
| TESTED ON | ND |
| PURIFICATION | ND |
| ASSAY | ND |
| BITTERNESS | ND |
| ISOELECTRIC POINT | 5.52 |
| SYSTOLIC BP DECREASE | ND |
| Secondary information |
|---|
| Properties | Physico-Chemical details |
| STRUCTURE | |
| DSSP states | CC |
| SMILES | N[C@@H](Cc1ccccc1)C(=O)N[C@@H](C)C(=O)O |
| External Links to PDB, Swiss-Prot and IEDB |
|---|
| PDB exact | PDB partial | SP exact | SP partial | IEDB exact | IEDB partial |
| NA |
1at0A
from
144
TO
145 |
NA |
O55753
from
265
TO
266 |
NA |
1121
from
9
TO
10 |
|
| Reference Informaiton |
|---|
| ARTICLE/REFERENCE | Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides |
| AUTHORS/PRIMARY REFERENCE | Are Hugo Pripp, Ylva Ardö |
| JOURNAL/EXTRA LINKS | Food Chemistry - FOOD CHEM 01/2007; 102(3):880-888. |