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| | H-HIS-BETANA Basic information |
| | H-HIS-BETANA Chemical Properties |
| storage temp. | −20°C | | form | powder | | color | white to faint yellow | | InChI | 1S/C16H16N4O/c17-15(8-14-9-18-10-19-14)16(21)20-13-6-5-11-3-1-2-4-12(11)7-13/h1-7,9-10,15H,8,17H2,(H,18,19)(H,20,21)/t15-/m0/s1 | | InChIKey | DKDILZBBFKZMRO-HNNXBMFYSA-N | | SMILES | N[C@@H](Cc1cnc[nH]1)C(=O)Nc2ccc3ccccc3c2 |
| Hazard Codes | Xn | | Risk Statements | 40 | | Safety Statements | 36 | | WGK Germany | 3 | | HS Code | 2933299090 | | Storage Class | 11 - Combustible Solids |
| | H-HIS-BETANA Usage And Synthesis |
| Uses | L-Histidine β-naphthylamide is a histidine derivative[1]. | | Definition | ChEBI: An L-histidine derivative that is the amide obtained by formal condensation of the carboxy group of L-histidine with the amino group of 2-naphthylamine. | | Biological Activity | L-Histidine β-naphthylamide is an analogue of L-histidine used to study structural roles of L-histidine in functions such as the activation of HutP protein transcription. L-Histidine β-naphthylamide may also be used to study the specificity and kinetics of various proteases and peptidases. | | References | [1] Luckose F, et al. Effects of amino acid derivatives on physical, mental, and physiological activities. Crit Rev Food Sci Nutr. 2015;55(13):1793-1144. DOI:10.1080/10408398.2012.708368 |
| | H-HIS-BETANA Preparation Products And Raw materials |
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