20556-18-7

Basic information

• Product Name: H-LYS-ASP-OH
• Synonyms: LYS-ASP;L-LYSYL-L-ASPARTIC ACID;H-ASP-E-LYS-OH;H-ASP-EPSILON-LYS-OH;H-LYS(RETRO-ASP-H)-OH;H-LYS-ASP-OH;H-LYS-ASP-OH 95+%;L-Lys-L-Asp-OH
• CAS NO: 20556-18-7
• Molecular Formula: C10H19N3O5
• Molecular Weight: 261.27
• Product Categories: Amino Acid Derivatives;Dipeptides;Dipeptides and Tripeptides;Peptides
• Mol File: 20556-18-7.mol
• Article Data: 3

Chemical Properties

• Boiling Point: 541.1 °C at 760 mmHg
• Flash Point: 281.1 °C
• Appearance: /
• Density: 1.326 g/cm³
• Refractive Index: 1.543
• Storage Temp.: −20°C
• CAS DataBase Reference: H-LYS-ASP-OH(CAS DataBase Reference)
• NIST Chemistry Reference: H-LYS-ASP-OH(20556-18-7)
• EPA Substance Registry System: H-LYS-ASP-OH(20556-18-7)

Safety Data

• WGK Germany: 3
• Hazardous Substances Data: 20556-18-7(Hazardous Substances Data)

Usage

General Description

H-LYS-ASP-OH is a compound consisting of the amino acids lysine and aspartic acid connected by a peptide bond, with a carboxylic acid group at the end. Lysine is an essential amino acid with a positively-charged side chain, while aspartic acid is a non-essential amino acid with a negatively-charged side chain. When combined, they form a dipeptide with both positive and negative charges, making it a zwitterion. H-LYS-ASP-OH plays a role in protein synthesis and can be used in the study of peptide chemistry and biochemistry.

InChI:InChI=1/C10H19N3O5/c11-4-2-1-3-6(12)9(16)13-7(10(17)18)5-8(14)15/h6-7H,1-5,11-12H2,(H,13,16)(H,14,15)(H,17,18)/p-2

Upstream product

• 122389-63-3 (S)-2-((S)-2,6-Bis-benzyloxycarbonylamino-hexanoylamino)-succinic acid 
• 56-87-1 L-lysine 
• 56-84-8 L-Aspartic acid 
• 405-39-0 N,N'-di-[(phenylmethoxy)carbonyl]-L-lysine 
• 121395-04-8 diethyl N²,N⁶-bis((benzyloxy)carbonyl)-L-lysyl-L-aspartate 
• 657-27-2 L-Lysine hydrochloride 

Relevant articles and documents

Studies on separation of amino acids and related compounds. IV. Separation of diastereomeric tripeptides containing basic and acidic amino acid residue.

-

The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup

"Delicious peptide" was reported to be as delicious as beef soup.The peptide and its fragments were synthesized to study its taste active sites. "Delicious peptide" was found to produce a umami and a sour taste.By preparing several di- or tripeptides composed of basic or acidic amino acids, we found that the taste of "delicious peptide" was produced by an interaction between the basic and the acidic fragments in the peptide.