| Primary information |
|---|
| AHTPDB ID | 6560 |
| PMID | 22062731 |
| YEAR | 2006 |
| SEQUENCE | VLAQYK |
| LENGTH | 6 |
| MOL WT | 720.847 |
| IC50 | 0 μM |
| pIC50 | ND |
| SOURCE | Meat products |
| TESTED ON | ND |
| PURIFICATION | ND |
| ASSAY | ND |
| BITTERNESS | ND |
| ISOELECTRIC POINT | 8.56 |
| SYSTOLIC BP DECREASE | ND |
| Secondary information |
|---|
| Properties | Physico-Chemical details |
| STRUCTURE | |
| DSSP states | CTTSCC |
| SMILES | N[C@@H](C(C)C)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](C)C(=O)N[C@@H](CCC(=O)N)C(=O)N[C@@H](Cc1ccccc1)C(=O)N[C@@H](CCCCN)C(=O)O |
| External Links to PDB, Swiss-Prot and IEDB |
|---|
| PDB exact | PDB partial | SP exact | SP partial | IEDB exact | IEDB partial |
| NA |
NA |
NA |
NA
from
TO
|
NA |
NA |
|
| Reference Informaiton |
|---|
| ARTICLE/REFERENCE | Strategies for designing novel functional meat products. |
| AUTHORS/PRIMARY REFERENCE | Arihara K. |
| JOURNAL/EXTRA LINKS | Meat Sci. 2006 Sep;74(1):219-29. |