| Literature DB >> 16637014 |
Marek Sebela1, Tat'ána Stosová, Jan Havlis, Natalie Wielsch, Henrik Thomas, Zbynek Zdráhal, Andrej Shevchenko.
Abstract
Conjugating bovine trypsin with oligosaccharides maltotriose, raffinose and stachyose increased its thermostability and suppressed autolysis, without affecting its cleavage specificity. These conjugates accelerated the digestion of protein substrates both in solution and in gel, compared to commonly used unmodified and methylated trypsins.Entities:
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Year: 2006 PMID: 16637014 DOI: 10.1002/pmic.200500576
Source DB: PubMed Journal: Proteomics ISSN: 1615-9853 Impact factor: 3.984