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Papain‐induced Oligomerization of α‐Amino Acid Esters
Author(s) -
Anderson Gregory,
Luisi Pier Luigi
Publication year - 1979
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19790620214
Subject(s) - chemistry , papain , phenylalanine , leucine , tyrosine , amino acid , dispersity , monomer , methionine , alcohol , organic chemistry , salt (chemistry) , enzyme , biochemistry , polymer
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.