Effect of freezing on the enzymatic coupling of specific amino acid-containing peptide fragments
| Autor: | Johannes-Dieter Wissmann, Sebastian W. Kirbach, Marion Haensler, Frank Bordusa, Nicole Wehofsky |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
chemistry.chemical_classification
biology Organic Chemistry Peptide Cleavage (embryo) biology.organism_classification Trypsin Catalysis Endopeptidase Amino acid Inorganic Chemistry Enzyme chemistry Biochemistry medicine Peptide bond Bacillus licheniformis Physical and Theoretical Chemistry medicine.drug |
| Zdroj: | Tetrahedron: Asymmetry. 11:2421-2428 |
| ISSN: | 0957-4166 |
| DOI: | 10.1016/s0957-4166(00)00187-7 |
| Popis: | The effect of freezing on the enzymatic coupling of highly specific amino acid-containing peptide fragments was investigated using trypsin, α-chymotrypsin, and Bacillus licheniformis Glu-specific endopeptidase as biocatalysts. Comparison with reactions at normal temperature indicates that freezing efficiently represses the cleavage of specific peptide bonds independent of their individual localisation and specificity achieving irreversible and efficient peptide bond formation without proteolytic side reactions. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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