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Papain-induced Oligomerization of α-Amino Acid Esters (1979)

Anderson, Gregory ; Luisi, Pier Luigi

New York, NY : Wiley-Blackwell

Helvetica Chimica Acta 62 (1979), S. 488-494

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ISSN: 0018-019X

Keywords: papain ; enzymatic polymerization ; leucine ; methionine ; phenylalanine ; tyrosine ; tryptophan ; oligopeptides ; Chemistry ; Organic Chemistry

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Chemistry and Pharmacology

Notes: Oligomers of leucine, methionine, phenylalanine, and tyrosine were prepared enzymatically (using papain) from the respective methyl esters, with yields ranging from 51-96%. The effect of pH, buffer and salt concentration, and addition of alcohol on the oligomerization of leucine methyl ester was examined. The limits and potentialities of the enzymatic reaction as a method for obtaining monodisperse oligomers are discussed.

Additional Material: 2 Tab.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/hlca.19790620214

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