Primary information |
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AHTPDB ID | 3632 |
PMID | 3632_link |
YEAR | 2013 |
SEQUENCE | LLR |
LENGTH | 3 |
MOL WT | 400.52 |
IC50 | ND |
pIC50 | ND |
SOURCE | Cheese (Fresco) |
TESTED ON | ND |
PURIFICATION | ND |
ASSAY | ND |
BITTERNESS | ND |
ISOELECTRIC POINT | 9.75 |
SYSTOLIC BP DECREASE | ND |
Secondary information |
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Properties | Physico-Chemical details |
STRUCTURE | |
DSSP states | CCC |
SMILES | N[C@@H](CC(C)C)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCCN=C)C(=O)O |
External Links to PDB, Swiss-Prot and IEDB |
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PDB exact | PDB partial | SP exact | SP partial | IEDB exact | IEDB partial |
NA |
1brdA from 168 TO 170 |
NA |
P85938 from 78 TO 80 |
NA |
647 from 5 TO 7 |
|
Reference Informaiton |
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ARTICLE/REFERENCE | Lactic Fermentation and Bioactive Peptides |
AUTHORS/PRIMARY REFERENCE | Anne Pihlanto |
JOURNAL/EXTRA LINKS | Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes Edited by Marcelino Kongo, ISBN 978-953-51-0955-6, 670 pages, |