Chlorinated amino acids in peptide production
A new method for the production of peptides through biological expression was developed, utilising lactonisation-prone chlorinated amino acids for latent peptide bond digestion. Incorporation of halogenated amino acids into proteins is possible due to the inherent inability of the biological synthetic machinery to discriminate against compounds structurally similar to the natural substrates. As isoleucine, leucine and valine are primarily recognised by size...[Show more]
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