Effect of freezing on the enzymatic coupling of specific amino acid-containing peptide fragments
摘要:
The effect of freezing on the enzymatic coupling of highly specific amino acid-containing peptide fragments was investigated using trypsin, a-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. (C) 2000 Elsevier Science Ltd. All rights reserved.
Effect of freezing on the enzymatic coupling of specific amino acid-containing peptide fragments
作者:Nicole Wehofsky、Marion Haensler、Sebastian W Kirbach、Johannes-Dieter Wissmann、Frank Bordusa
DOI:10.1016/s0957-4166(00)00187-7
日期:2000.6
The effect of freezing on the enzymatic coupling of highly specific amino acid-containing peptide fragments was investigated using trypsin, a-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. (C) 2000 Elsevier Science Ltd. All rights reserved.