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Factors Affecting the Production of Aromatic Immonium Ions in MALDI 157 nm Photodissociation Studies

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Title
Factors Affecting the Production of Aromatic Immonium Ions in MALDI 157 nm Photodissociation Studies
Author(s)
DeGraan-Weber N.; Ashley D.C.; Keijzer K.; Mu-Hyun Baik; Reilly J.P.
Publication Date
2016-05
Journal
JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY, v.27, no.5, pp.834 - 846
Publisher
SPRINGER
Abstract
Immonium ions are commonly observed in the high energy fragmentation of peptide ions. In a MALDI-TOF/TOF mass spectrometer, singly charged peptides photofragmented with 157 nm VUV light yield a copious abundance of immonium ions, especially those from aromatic residues. However, their intensities may vary from one peptide to another. In this work, the effect of varying amino acid position, peptide length, and peptide composition on immonium ion yield is investigated. Internal immonium ions are found to have the strongest intensity, whereas immonium ions arising from C-terminal residues are the weakest. Peptide length and competition among residues also strongly influence the immonium ion production. Quantum calculations provide insights about immonium ion structures and the fragment ion conformations that promote or inhibit immonium ion formation. [Figure not available: see fulltext.] © 2016, American Society for Mass Spectrometry
URI
https://pr.ibs.re.kr/handle/8788114/2654
ISSN
1044-0305
Appears in Collections:
Center for Catalytic Hydrocarbon Functionalizations(분자활성 촉매반응 연구단) > Journal Papers (저널논문)
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