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Continue to Iris Biotech GmbHSend request to US distributorClick Chemistry in DNA Synthesis - Applications and Procedures in DNA Synthesis
lire la suiteDiethyl-acetamidomalonate Route: The probably most widely used first approach to unnatural amino acids goes via alkylation of diethyl acetamidomalonate.
lire la suiteAsymmetric Phase-Transfer Reaction Phase-transfer alkylations e.g. with the chiral Maruoka catalyst result in unique α-mono substituted and α,α-disubstituted unnatural amino acids.
lire la suiteSeveral platforms are available to display the whole assortment of homo-amino acids, as well as the higher homologues β2-, β3-, their double substituted derivatives β2,2,2-, β3,3-, and corresponding γ-amino acids.
lire la suiteα-Methyl and alkyl-amino acids can be produced by a number of platforms, where the (2S,4S)-4-methyl-2-phenyloxazolidin-5-one scaffold is one of the most popular one.
lire la suiteThe incorporation of trifluoromethyl group carrying building blocks into peptides results in increased chemical and thermal stability, increased resistance to degradation by proteases, and enhanced lipophilicity.
lire la suiteTrypsin (EC 3.4.21.4), an endopeptidase and natural protease found in the digestive system, cleaves peptide chains and proteins predominantly at the carboxyl side of the amino acids Lys and Arg (except when followed by Pro).
lire la suiteThe variations for linkers are endless, as in our catalogue program already hundreds of different derivatives are available for conjugation of small molecules, biomolecules and surfaces to each other.
lire la suitePolyamines such as ethylene diamine and its higher homologues are important feedstocks for the chemical industry. Compounds like putrescine, spermidine, and spermine play important roles in both eukaryotic and prokaryotic cells and show many other different biological functions.
lire la suiteProteins contained in meat and other comestible goods are usually rich in the amino acids arginine and lysine. The side chain func- tional groups of Arg and Lys react with reducing carbohydrates such as glucose or lactose to form Amadori reaction products.
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