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Remarkably Distinctive Recognition of α-Alanine and α-Phenylalanine during the Water-Catalyzed Hydrolysis of an Activated Amide
Lisette Streefland, Michael J. Blandamer, Jan B.F.N. Engberts
Stratingh Institute of Chemistry
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Keyphrases
Phenylalanine
100%
Acid Hydrolysis
100%
Water-catalyzed
100%
Unactivated Amides
100%
Hydrophobicity
33%
Contrast Effect
33%
Amino Acids
33%
Molecular Recognition
33%
Aqueous Solution
33%
Side Chain
33%
Protein Folding
33%
Rate Acceleration
33%
Recognition Process
33%
Benzyl Group
33%
Chemistry
Carboxamide
100%
Phenylalanine
100%
Alanine
100%
Amino Acid
33%
Molecular Recognition
33%
Hydrophobicity
33%
Aqueous Solution
33%
Protein Folding
33%
Benzyl Group
33%
Biochemistry, Genetics and Molecular Biology
Enzymatic Hydrolysis
100%
Alanine
100%
Phenylalanine
100%
Amino Acids
33%
Hydrophobicity
33%
Protein Folding
33%
Molecular Recognition
33%
Aqueous Solution
33%
Chemical Engineering
Amide
100%