Journal of Physical Chemistry p. 5769 - 5771 (1995)
Update date:2022-08-17
Topics:
Streefland, Lisette
Blandamer, Michael J.
Engberts, Jan B. F. N.
The rate of the water-catalyzed hydrolysis of three activated amides in aqueous solution is significantly retarded by small amounts of α-phenylalanine as compared with the rate acceleration induced by other common α-amino acids not containing a benzyl group in their side chain.These contrasting effects emphasize the large hydrophobicity of α-phenylalanine and are of relevance for a better quantitative understanding of protein folding and molecular recognition processes involving proteins.
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