| Primary information |
|---|
| AHTPDB ID | 4434 |
| PMID | 4434_link |
| YEAR | 2007 |
| SEQUENCE | GP |
| LENGTH | 2 |
| MOL WT | 172.18 |
| IC50 | ND |
| pIC50 | 3.35 |
| 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 | NCC(=O)N1CCC[C@H]1C(=O)O |
| External Links to PDB, Swiss-Prot and IEDB |
|---|
| PDB exact | PDB partial | SP exact | SP partial | IEDB exact | IEDB partial |
| NA |
1e50A
from
114
TO
115 |
NA |
Q6GZW2
from
67
TO
68 |
NA |
50
from
7
TO
8 |
|
| 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. |