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120374-94-9

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120374-94-9 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 120374-94-9 includes 9 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 6 digits, 1,2,0,3,7 and 4 respectively; the second part has 2 digits, 9 and 4 respectively.
Calculate Digit Verification of CAS Registry Number 120374-94:
(8*1)+(7*2)+(6*0)+(5*3)+(4*7)+(3*4)+(2*9)+(1*4)=99
99 % 10 = 9
So 120374-94-9 is a valid CAS Registry Number.

120374-94-9Upstream product

120374-94-9Downstream Products

120374-94-9Relevant articles and documents

Single-Point Mutant Inverts the Stereoselectivity of a Carbonyl Reductase toward β-Ketoesters with Enhanced Activity

Li, Aipeng,Wang, Ting,Tian, Qing,Yang, Xiaohong,Yin, Dongming,Qin, Yong,Zhang, Lianbing

, p. 6283 - 6294 (2021)

Enzyme stereoselectivity control is still a major challenge. To gain insight into the molecular basis of enzyme stereo-recognition and expand the source of antiPrelog carbonyl reductase toward β-ketoesters, rational enzyme design aiming at stereoselectivity inversion was performed. The designed variant Q139G switched the enzyme stereoselectivity toward β-ketoesters from Prelog to antiPrelog, providing corresponding alcohols in high enantiomeric purity (89.1–99.1 % ee). More importantly, the well-known trade-off between stereoselectivity and activity was not found. Q139G exhibited higher catalytic activity than the wildtype enzyme, the enhancement of the catalytic efficiency (kcat/Km) varied from 1.1- to 27.1-fold. Interestingly, the mutant Q139G did not lead to reversed stereoselectivity toward aromatic ketones. Analysis of enzyme–substrate complexes showed that the structural flexibility of β-ketoesters and a newly formed cave together facilitated the formation of the antiPrelog-preferred conformation. In contrast, the relatively large and rigid structure of the aromatic ketones prevents them from forming the antiPrelog-preferred conformation.

Biochemical reduction of 3-oxoalkanoic esters by a bottom-fermentation yeast, Saccharomyces cerevisiae IFO 0565

Mochizuki,Sugai,Ohta

, p. 1666 - 1670 (2007/10/02)

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