期刊
PROTEOMICS
卷 6, 期 10, 页码 2959-2963出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/pmic.200500576
关键词
bovine trypsin; conjugate; in-gel digestion; oligosaccharicle; PMF
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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