Journal
PROTEOMICS
Volume 6, Issue 10, Pages 2959-2963Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/pmic.200500576
Keywords
bovine trypsin; conjugate; in-gel digestion; oligosaccharicle; PMF
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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.
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