| Identification | More | [Name]
2-Amino-3-[(4-methoxybenzyl)thio]propanoic acid | [CAS]
2544-31-2 | [Synonyms]
CYSTEINE(MOB)-OH
H-CYS(4-MEOBZL)-OH
H-CYS(4-MOB)-OH
H-CYS(MEOBZL)-OH
H-CYS(MOB)-OH
H-CYS(PMEOBZL)-OH
S-4-METHOXYBENZYL-L-CYSTEINE
S-P-METHOXYBENZYL-L-CYSTEINE
H-Cys(Acm)-NH2•
H-Cys(pMeOBzl)-OH H-Cys(Mob)-OH
2-Amino-3-[(4-methoxybenzyl)thio]propanoic acid
H-L-Cys(Mob)-OH
S-(4-Methoxybenzyl)cysteine | [Molecular Formula]
C11H15NO3S | [MDL Number]
MFCD00037207 | [Molecular Weight]
241.31 | [MOL File]
2544-31-2.mol |
| Chemical Properties | Back Directory | [Melting point ]
198-199 °C(Solv: water (7732-18-5)) | [Boiling point ]
417.6±45.0 °C(Predicted) | [density ]
1.257±0.06 g/cm3(Predicted) | [storage temp. ]
Store at RT. | [solubility ]
Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | [form ]
Solid | [pka]
2.08±0.10(Predicted) | [color ]
White to off-white | [CAS DataBase Reference]
2544-31-2(CAS DataBase Reference) |
| Hazard Information | Back Directory | [Chemical Properties]
White to off-white powder | [Uses]
H-Cys(pMeOBzl)-OH is a cysteine derivative[1]. | [Synthesis]
(Step 1) Add 1-(chloromethyl)-4-methoxybenzene (280 g, 1780 mmol) dissolved in ether (400 mL) and concentrated hydrochloric acid to a mixture of ether (400 mL) and concentrated hydrochloric acid dropwise for 2 hours. After the dropwise addition was completed, the mixture was continued to be stirred for 1 hour. The organic layer was separated and added to a solution prepared from L-cysteine (197 g, 1625 mmol) and 2N aqueous sodium hydroxide (980 mL) dissolved in ethanol (1890 mL). The mixture was stirred at room temperature for 2 hours. Upon completion of the reaction, the mixture was cooled to 0 °C and neutralized with aqueous 3N hydrochloric acid to pH 7. The resulting solid was collected by filtration and dried to afford S-(4-methoxybenzyl)-L-cysteine (250 g, 1035 mmol, 64% yield). | [References]
[1] Luckose F, et al. Effects of amino acid derivatives on physical, mental, and physiological activities. Crit Rev Food Sci Nutr. 2015;55(13):1793-807. DOI:10.1080/10408398.2012.708368 |
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