Preparation of 0-Aminoacyl Sugars as Enzymatically Removable Protections for Hydroxyl Groups in Carbohydrates
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概要
- 論文の詳細を見る
To confirm the potential usefulness of amino acid residues as the protecting group of sugar hydroxyls, N-(benzyloxycarbonyl) and -N-(t-butoxycarbonyl) amino acids were condensed with methyl 4, 6-O-benzylidene-α-D-glucopyranoside (1) and methyl 2, 3-di-O-methyl-α-D-glucopyranoside (2), and the conditions were studied for the removal of aminoacyl groups from sugar moieties. The aminoacyl groups were easily removed by enzymatic hydrolysis using pronase E, trypsin and chymotrypsin, as well as alkaline treatment as with conventional acyls. We determined the utility of aminoacyl sugars as new protecting groups having some useful characteristics which never exist in normal circumstances.
- 社団法人 日本農芸化学会の論文
著者
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Fukui Sakuzo
Department Of Bioengineering Faculty Of Engineering Fukuyama University
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KINOMURA Keisuke
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Tada Makoto
Department Of Electrical And Electronics Engineering Sophia University
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Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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NAKATSUKA Tohru
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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