I have found that (K/R)-P bonds that are in extended helix conformation
or (K/R)-P bonds that are flaked by amino acids that allow for a great deal
of flexibility will can cleave. I have observed these cleavages in a
varietym of proteins. I will refer you to Peptide Research Vol 2 page
246-248, 1989.
Joe Leykam
Joseph F. Leykam Phone (517)353-4824
Director. MSSSF FAX (517)353-9334
Dept. of Biochemistry RM 223
Michigan State University E-mail msssf@msu.edu
East Lansing MI 48824