Boc-Tyr-OSu
98%
- Product Code: 104813
CAS:
20866-56-2
Molecular Weight: | 378.38 g./mol | Molecular Formula: | C₁₈H₂₂N₂O₇ |
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EC Number: | MDL Number: | MFCD00037910 | |
Melting Point: | Boiling Point: | ||
Density: | Storage Condition: | Room temperature, sealed, dry |
Product Description:
This compound is widely used in peptide synthesis as a protecting group for tyrosine residues. It helps in preventing unwanted reactions during the formation of peptide bonds, ensuring selective coupling. The tert-butoxycarbonyl (Boc) group provides stability under various reaction conditions, while the N-hydroxysuccinimide (OSu) ester facilitates efficient activation of the carboxyl group, making it highly reactive with amino groups. This makes it particularly useful in solid-phase peptide synthesis (SPPS) and other bioconjugation techniques. It is also employed in the preparation of modified peptides for research in drug development, biochemical studies, and the production of peptide-based therapeutics. Its application extends to the synthesis of complex biomolecules where precise control over amino acid incorporation is critical.
Sizes / Availability / Pricing:
Size (g) | Availability | Price | Quantity |
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0.010 | 10-20 days | €130.59 |
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Boc-Tyr-OSu
This compound is widely used in peptide synthesis as a protecting group for tyrosine residues. It helps in preventing unwanted reactions during the formation of peptide bonds, ensuring selective coupling. The tert-butoxycarbonyl (Boc) group provides stability under various reaction conditions, while the N-hydroxysuccinimide (OSu) ester facilitates efficient activation of the carboxyl group, making it highly reactive with amino groups. This makes it particularly useful in solid-phase peptide synthesis (SPPS) and other bioconjugation techniques. It is also employed in the preparation of modified peptides for research in drug development, biochemical studies, and the production of peptide-based therapeutics. Its application extends to the synthesis of complex biomolecules where precise control over amino acid incorporation is critical.
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