Nitration of polypeptides using ethanol in reaction buffers minimizes crosslinking. |
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Authors: | G M Hass L Gentry |
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Institution: | Department of Bacteriology and Biochemistry, University of Idaho, Moscow, Idaho 83843, U.S.A. |
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Abstract: | High concentrations of ethanol are effective in reducing the intermolecular cross-linking which predominates when the reactions of tetranitromethane with the carboxypeptidase inhibitor from potatoes, a chymotrypsin inhibitor also from potatoes, and insulin are carried out under standard conditions. Including reagents such as ethanol may be of general utility in the preparation of monomeric nitro-derivatives of hydrophobic, low-molecular-weight proteins. |
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Keywords: | nitration tetranitromethane 3-nitrotyrosine insulin protein modification carboxypeptidase inhibitor |
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