作者:Timo Nuijens、Elena Piva、John A.W. Kruijtzer、Dirk T.S. Rijkers、Rob M.J. Liskamp、Peter J.L.M. Quaedflieg
DOI:10.1016/j.tetlet.2012.05.039
日期:2012.7
enzymatic approaches for the conversion of semi-protected amino acid and peptidyl C-terminal α-carboxylic acids into their corresponding amides. In the first approach, the lipase Candida antarctica lipase-B (Cal-B), and in the second approach, the protease Subtilisin A, are used, respectively. We found that by using the ammonium salt of the α-carboxylic acid instead of separate ammonia sources, the enzymatic
在本文中,我们描述了两种通用且高产的酶促方法,可将半保护的氨基酸和肽基C末端α-羧酸转化为它们相应的酰胺。在第一种方法中,分别使用脂肪酶南极假丝酵母脂肪酶-B(Cal-B),在第二种方法中,分别使用蛋白酶枯草杆菌蛋白酶A。我们发现,通过使用α-羧酸的铵盐代替单独的氨源,酶促酰胺化反应的进行速度大大加快,而没有副反应,并且使产物收率接近定量。