Introduction of γ-Glutamyl Residue into Chymotrypsin and Agarose Gel : Application to Cross-Linking and Immobilization of Protein
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概要
- 論文の詳細を見る
In our previous work a new method for the cross-linking of protein was proposed. The method is based on the spontaneous chelate formation process between salicylaldehyde and α-amino acid residues. Thus, the facile procedure for the introduction of these residues into protein is required. In this paper, a modification reagnent which affords γ-glutamylation products, i.e., introducing an α-amino acid functional group to the protein was proposed. Versatility of the reagent for the preparation of a cross-linked enzyme was examined.
- 公益社団法人日本薬学会の論文
- 1990-10-25
著者
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金岡 祐一
Faculty of Pharmaceutical Sciences, Hokkaido University
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谷沢 和隆
Faculty of Pharmaceutical Sciences, Hokkaido University
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金岡 裕一
Faculty Of Pharmaceutical Sciences Hokkaido University
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谷沢 和隆
Faculty Of Pharmaceutical Sciences Hokkaido University
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宮浦 隆
Faculty of Pharmaceutical Sciences, Hokkaido University
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宮浦 隆
Faculty Of Pharmaceutical Sciences Hokkaido University
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