A New Reductive Modification of Hen's Egg White Lysozyme with Pyridine-borane

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概要

• 論文の詳細を見る

• A reductive modification of tryptophan residues in hen's egg white lysozyme was carried out in trifluoroacetic acid with pyridine-borane. Six tryptophan residues were fully reduced to the corresponding 2,3-dihydro compounds without any detectable change in the molecule. Enzymic activities of the reduced lysozyme was found to be completely lost.

• 社団法人日本薬学会の論文
• 1980-07-25

著者

• 高木 亨

  Department of Biochemistry, Faculty of Dentistry, Tokyo Medical and Dental University

• 小山 岩雄

  城西大学薬学部生理化学教室

• 高木 亨

  Department Of Biochemistry Faculty Of Denistry Tokyo Medical And Dental University

• 菊川 靖雄

  Faculty of Pharmaceutical Sciences, Josai University

• 倉田 宗司

  Department of Physiological Chemistry, Faculty of PharmaceuticalSciences, Josai University

• 倉田 宗司

  Faculty of Pharmaceutical Sciences, Josai University

• 桑江 豊保

  Faculty of Pharmaceutical Sciences, Josai University

• 小山 岩雄

  Faculty of Pharmaceutical Sciences, Josai University

• 桑江 豊保

  城西大学薬学部

• 菊川 靖雄

  Faculty Of Pharmaceutical Sciences Josai University

• 倉田 宗司

  Department Of Physiological Chemistry Faculty Of Pharmaceuticalsciences Josai University

• Kurata M

  Department Of Physiological Chemistry Faculty Of Pharmaceutical Sciences Josai University

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