- 作者: 陳水田 ; 曾炳輝 ; 余惠敏 等
- 作者服務機構: 中央研究院生物化學研究所
- 中文摘要: Microwave heating involves direct absorption of energy by functional groups that bear ionic conductivity or a dipole rotational effect, and this energy is then released into the surrounding solution. This absorption of energy causes the functional groups involved to have higher reactivity to other surrounding reactants than when they are simply incubated with the reactants at the same temperature. In other word the enhanced rate of the reaction can be due to the reactant stirred by the molecular dipole rotation and molecules themselves acting as a stirring bar. In contrast to conventional heating, the salient feature of "dipole rotation" constitutes one efficient form of "molecular agitation" or "molecular stirring" many aspects of which can be explore in chemical reactions. We will discuss some of the useful applications of this "molecular agitation" by means of microwave irradiation. Using this unique technology, we have developed: (1) a method to control the cleavage sites of peptide bonds, especially those bonds connected to aspartic acid residues inside the native peptides and proteins, (2) a method to increase coupling efficiency in solid-phase peptide synthesis using a common microwave oven, (3) a novel procedure that increases the rate of alcalase-catalyzed reactions using microwave irradiation in peptide-bond formation with proline as a nucleophile and selective benzoylation of a pyranoside derivative, (4) a procedure to solubilize and hydrolyze retrograded starch, (5) a novel procedure to enhance the rate of saponification in a serum sample for very long chain fatty acid analysis.
- 英文摘要: --
- 中文關鍵字: Microwave Irradiation; Moleculor Agitation; Enzymatic Catalysis; Saponification; Peptide Bond; Hydrolysis
- 英文關鍵字: 微波輻射;分子攪動;酵素催化;皂化;胜肱鍵;水解