Papain‐induced Oligomerization of α‐Amino Acid Esters

Oligomers of leucine, methionine, phenylalanine, and tyrosine were prepared enzymatically (using papain) from the respective methyl esters, with yields ranging from 51–96%. The effect of pH, buffer and salt concentration, and addition of alcohol on the oligomerization of leucine methyl ester was examined. The limits and potentialities of the enzymatic reaction as a method for obtaining monodisperse oligomers are discussed.