Introduction of gamma-glutamyl residue into chymotrypsin and agarose gel: application to cross-linking and immobilization of protein.
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 alpha-amino acid residues. Thus, the facile procedure for the introduction of these residues into protein is required. In this paper, a modification reagent which affords gamma-glutamylation products, i.e., introducing an alpha-amino acid functional group to the protein was proposed. Versatility of the reagent for the preparation of a cross-linked enzyme was examined.
Tanizawa
K
K
Faculty of Pharmaceutical Sciences, Hokkaido University, Sapporo, Japan.
Miyaura
T
T
Kanaoka
Y
Y
D002918:Chymotrypsin / Q000138:chemical synthesis*; D003432:Cross-Linking Reagents / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D005973:Glutamine / Q000737:chemistry*; D007202:Indicators and Reagents; D011506:Proteins / Q000737:chemistry*; D012685:Sepharose / Q000737:chemistry*
D003432:Cross-Linking Reagents; D007202:Indicators and Reagents; D011506:Proteins; D005973:Glutamine; D012685:Sepharose; D002918:Chymotrypsin