产品名称：肉豆蔻酸炔
英文名称：Myristic Acid alkyne
运输条件：超低温冰袋运输
肉豆蔻酸是一种14碳饱和（14：0）脂肪酸。在体内，通常在共翻译过程中将其共价添加到蛋白质的N端，称为N-肉豆蔻酰化。肉豆蔻酸炔是这种肉豆蔻酸的形式，带有ω-末端炔。这样的末端炔烃基团可用于连接反应，称为“点击化学”，其特征在于叠氮化物-炔烃生物缀合反应的高可靠性和特异性。点击化学直到最近才被用于脂质的研究。
Myristic acid is a 14-carbon saturated (14:0) fatty acid. In vivo, it is commonly added covalently to the N-terminus of proteins in a co-translational process termed N-myristoylation. Myristic acid alkyne is a form of this myristic acid with an ω-terminal alkyne. Such terminal alkyne groups can be used in linking reactions, known as 'click chemistry', characterized by high dependability and specificity of azide-alkyne bioconjugation reactions. Click chemistry has only recently been applied to the study of lipids.
CAS编号：82909-47-5
折光率：n20D~1.47 (Predicted)
溶解性：Soluble in DMSO (~10 mg/mL), DMF (~10 mg/mL), and a 1:10 solution of ethanol:PBS (pH 7.2) (~0.1 mg/mL).

储存温度-20°C储存
RTECS：KQ6300000(ethanol)
EC号：200-578-6(ethanol)
Smiles：C(CCCC(=O)O)CCCCCCCCC
PubChem CID：5312715

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