含叔丁基色氨酸残基的肽的酶促消化率（作者译）
[Enzymatic digestibility of peptides containing tert-butyltryptophan residues (author's transl)].
作者信息
Sajgó M, Löw M, Kisfaludy L
出版信息
Hoppe Seylers Z Physiol Chem. 1979 Jan;360(1):9-12. doi: 10.1515/bchm2.1979.360.1.9.
PMID:216620
Abstract
The effects of tert-butylation of tryptophan residues in peptide chains on the enzymatic digestibility were investigated. It was shown that replacement of tryptophan in position 9 of Corticotropin-(1--19)-nonadecapeptidamide by a mono- or tri-tert-butylated tryptophan enhances the resistance of the resulting analogue against proteolytic enzymes.
摘要
研究了肽链中色氨酸残基的叔丁基化对酶消化率的影响。结果表明，用单叔丁基化或三叔丁基化色氨酸取代促肾上腺皮质激素-（1- - 19）-十九肽酰胺第9位的色氨酸，可增强所得类似物对蛋白水解酶的抗性。
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