Leendert W. Schwab, Wouter M. J. Kloosterman, Jakob Konieczny, Katja Loos*
Journal of Renewable Materials, Vol.1, No.1, pp. 73-78, 2013, DOI:10.7569/JRM.2012.634102
Abstract The papain catalyzed enzymatic synthesis of amido amines catalyzed from aromatic diamines and
N-carbobenzyloxy (Z) protected amino acids (Gly, L-Leu, L-Phe) is described. The amides precipitate (yield
19–47 % depending on the amino acid used) from the reaction mixture after one amide bond is formed thus
preventing the formation of diamides in all cases. Papain retains its activity in buffers with a higher pH (9 and
12) observable by the amide bond formation between 1,3-phenylene diamine and Z-L-Gly and Z-L-Phe.
Aliphatic diamines (1,4-butanediamine and 1,6-hexanediamine) were used as well but amide formation could
not be More >
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