Influence of pH and water content on enzymatic peptide synthesis in organic solvents

机译：pH和水含量对有机溶剂中酶促肽合成的影响

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Enzymatic catalyzed reactions in organic solvents with a small amount of water content posses many advantages, such as great stability of enzymes in organic solvents etc.. We focused our attention on the influence of pH and water content on enzymatic peptide synthesis in organic media. N-P-L-Asp-XaaOR (P=Z or For, XaaOR=L-PheOMe or L-AlaOcHex, cHex-cyclohexyl), the precursors of aspartame [1] and a new sweetener(L-Asp-L-AlaOcHex)[2,3], and N-Z-L-TyrGlyGlyOEt, a fragment of Leu-enkephaline as model peptides were synthesized by enzymes in organic solvents [4]. All the peptides were identified by MS, elemental analysis and optical rotation and they were identical with those peptides synthesized by chemical method.

机译：含水量少的有机溶剂中的酶催化反应具有许多优点，例如酶在有机溶剂中的稳定性强等。我们将注意力集中在pH和水含量对有机介质中酶肽合成的影响上。 NPL-Asp-XaaOR（P = Z或For，XaaOR = L-PheOMe或L-AlaOcHex，cHex-环己基），阿斯巴甜的前体[1]和新型甜味剂（L-Asp-L-AlaOcHex）[2， 3]，和NZL-TyrGlyGlyOEt，作为模型肽的亮氨酸脑啡肽片段是通过酶在有机溶剂中合成的[4]。所有肽段均经质谱，元素分析和旋光鉴定，与化学合成的肽段相同。

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《1996 Chinese Peptide Symposium July 21-25, 1996, Chengdu, China》|1996年|p.50-51|共2页
会议地点 Chengdu(CN);Chengdu(CN)
作者
Guo-Wen Xing; Gui-Ling Tian; Ying Lu; Yun-Hua Ye;
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正文语种 eng
中图分类生物化学;
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Influence of pH and water content on enzymatic peptide synthesis in organic solvents

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