Pepstatin A, aspartic protease inhibitor (ab141416)
Key features and details
- Potent selective aspartic protease inhibitor
- CAS Number: 26305-03-3
- Purity: > 90%
- Soluble in ethanol to 1 mg/ml with heating
- Form / State: Solid
- Source: Synthetic
Overview
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Product name
Pepstatin A, aspartic protease inhibitor -
Description
Potent selective aspartic protease inhibitor -
Purity
> 90% -
General notes
This product is manufactured by BioVision, an Abcam company and was previously called 1732 Pepstatin A. 1732-100 is the same size as the 100 mg size of ab141416.
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CAS Number
26305-03-3 -
Chemical structure
Properties
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Molecular weight
685.89 -
Molecular formula
C34H63N5O9 -
Sequence
VVXAX (Modifications: N-terminal isovaleryl; X-3 = Sta; X-5 = Sta) -
PubChem identifier
5478883 -
Storage instructions
Store at +4°C. The product can be stored for up to 12 months. -
Solubility overview
Soluble in ethanol to 1 mg/ml with heating -
Handling
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20°C. Generally, these will be useable for up to one week. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Refer to SDS for further information.
Need more advice on solubility, usage and handling? Please visit our frequently asked questions (FAQ) page for more details.
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SMILES
CC(C)CC(C(CC(=O)O)O)NC(=O)C(C)NC(=O)CC(C(CC(C)C)NC(=O)C(C(C)C)NC(=O)C(C(C)C)NC(=O)CC(C)C)O -
Source
Synthetic
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Research areas
Protocols
To our knowledge, customised protocols are not required for this product. Please try the standard protocols listed below and let us know how you get on.
Datasheets and documents
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SDS download
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Datasheet download
References (2)
ab141416 has been referenced in 2 publications.
- Kaur L et al. Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins. Foods 10:N/A (2021). PubMed: 33557126
- Chian FM et al. Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket. Foods 10:N/A (2021). PubMed: 33804354