Detailed Information on Publication Record
2006
Thermostable trypsin conjugates for high-throughput proteomics: synthesis and performance evaluation
HAVLIŠ, Jan, Marek ŠEBELA, Tatiana ŠTOSOVÁ, Natalie WIELSCH, Henrik THOMAS et. al.Basic information
Original name
Thermostable trypsin conjugates for high-throughput proteomics: synthesis and performance evaluation
Name in Czech
Termostabilní trypsinové konjugáty pro proteomiku: synteza a zhodnocení aktivity
Authors
HAVLIŠ, Jan (203 Czech Republic, guarantor), Marek ŠEBELA (203 Czech Republic), Tatiana ŠTOSOVÁ (203 Czech Republic), Natalie WIELSCH (276 Germany), Henrik THOMAS (276 Germany), Zbyněk ZDRÁHAL (203 Czech Republic) and Andrej SHEVCHENKO (643 Russian Federation)
Edition
Proteomics, Weinheim, Wiley-VCH, 2006, 1615-9853
Other information
Language
English
Type of outcome
Článek v odborném periodiku
Field of Study
10600 1.6 Biological sciences
Country of publisher
Germany
Confidentiality degree
není předmětem státního či obchodního tajemství
Impact factor
Impact factor: 5.735
RIV identification code
RIV/00216224:14310/06:00017199
Organization unit
Faculty of Science
UT WoS
000238010400003
Keywords in English
Bovine trypsin; Conjugate; In-gel digestion; Oligosaccharide; PMF
Tags
Reviewed
Změněno: 26/6/2009 10:30, prof. RNDr. Zbyněk Zdráhal, Dr.
V originále
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.
In Czech
Konjugace trypsinu s oligosaccharidy (maltotriosa, rafinosa a stachyosa) zvyšuje jeho termostabilitu a potlačuje autolýzu bez ovlivnění jeho štěpící aktivity. Tyto konjugaty zvyšují digesci substrátů jak v roztoku, tak v gelu (ve srovnání s nemodifikovaným, resp. methylovaným trypsinem).
Links
LC06034, research and development project |
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MSM0021622415, plan (intention) |
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