在叔丁氧羰基去除过程中色氨酸吲哚环的叔丁基化（作者译）
[tert-Butylation of the tryptophan indole ring during the removal of the tert-butyloxycarbonyl group (author's transl)].
作者信息
Löw M, Kisfaludy L, Sohár P
出版信息
Hoppe Seylers Z Physiol Chem. 1978 Dec;359(12):1643-51.
PMID:738698
Abstract
The tert-butylation of the tryptophan indole ring during the removal of tert-butyloxycarbonyl groups under different conditions was studied. The incorporation of tert-butyl groups was measured by a 1H-NMR technique. It was established, that the rate and specificity of the tert-butylation is highly dependent on the character of the cleaving reagents used and on the environment of the tryptophan residue in the peptide chain.
摘要
研究了在不同条件下去除叔丁氧羰基基团过程中色氨酸吲哚环的叔丁基化反应。通过1H-NMR技术测定叔丁基的引入情况。结果表明，叔丁基化的速率和特异性高度依赖于所用裂解试剂的性质以及肽链中色氨酸残基的环境。
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