Studies on the racemization(epimerization)of amino acids and peptides in the course of the Maillard Reaction

机译：氨基酸和肽在美拉德反应过程中的外向化（差异）

获取原文

页面导航

摘要
著录项
相似文献
相关主题

摘要

We had demonstrated that heating of L-amino acids together with an excess of reducing saccharides leads to the formation of the corresponding D-amino acids.As this reaction is known as the MAILLARD reaction it was postulated that racemization of amino acids occurs via formation of carbanions in the course of this complex reaction.In order to corroborate this hypothesis,we report on the synthesis and thermal treatment of of AMADORI compounds(1-amino-1-deoxyketoses;fructose amino acids),which represent stable intermediates of the MAILLARD reaction.The chirality of amino acids released therefrom was investigated by enantioselective capillary gas chromatography on Chirasil-L-Val.Furthermore,in order to examine also the reaction of peptides,stereoisomers of alanyl-alanine were heated together with D-glucose and change of the stereochemistry of the amino acids investigated.

机译：我们已经证明，将L-氨基酸加热与过量还原糖导致相应的D-氨基酸的形成。该反应被称为美丽的反应，假设氨基酸的外消旋化通过形成发生在这种复杂的反应过程中的碳水化合物。为了证实这一假设，我们报告了Amadori化合物（1-氨基-1-脱氧酯;果糖氨基酸）的合成和热处理报告，其代表着稳定的Maillard反应中间体。通过胆硅-1-Val的映选择性毛细管气相色谱法研究了释放的氨基酸的手感。为了检查肽的反应，醛丙氨酸的立体异构体与D-葡萄糖一起加热，改变研究了氨基酸的立体化学。

著录项

来源
《International Peptide Symposium;European Peptide Symposium》|2005年||共2页
会议地点
作者
Ralf Patzold; Hans Bruckner;
展开▼
作者单位

展开▼
会议组织
原文格式 PDF
正文语种
中图分类肽类;
关键词

相似文献

外文文献
中文文献
专利

1. Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction [J] . Ji-Sang Kim, Young-Soon Lee Food Chemistry . 2008,第2期

机译：反应温度对葡萄糖和果糖的烯醇化和消旋反应的影响，这是由于美拉德反应导致氨基酸对映体加热和黑色素形成
2. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction [J] . Ji-Sang Kim, Young-Soon Lee Amino acids . 2009,第3期

机译：葡萄糖和果糖与氨基酸对映异构体一起加热时的烯醇化和外消旋反应，以及由于美拉德反应而形成的黑色素
3. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction [J] . Ji-Sang Kim, Young-Soon Lee Amino Acids . 2009,第3期

机译：葡萄糖和果糖与氨基酸对映异构体加热时的烯醇化和外消旋反应，以及由于美拉德反应而形成的黑色素
4. Studies on the racemization(epimerization)of amino acids and peptides in the course of the Maillard Reaction [C] . Ralf Patzold, Hans Bruckner International Peptide Symposium;European Peptide Symposium . 2005

机译：氨基酸和肽在美拉德反应过程中的外向化（差异）
5. Part I. Application of 2-hydroxymethylacrylic acid, a product of Baylis-Hillman reaction, for the synthesis of novel N-backbone-to-side-chain cyclic peptide analogs: Strategies and side reactions. Part II. Synthesis and biological activities of chimeric bioactive peptides featuring amino acids coupled to 4-anilino-n-phenethyl-piperidine. [D] . Petrov, Ravil Rashitovich. 2007

机译：第一部分。Baylis-Hillman反应产物2-羟甲基丙烯酸在合成新型N骨架至侧链环状肽类似物中的应用：策略和副反应。第二部分具有与4-苯胺基-n-苯乙基-哌啶偶联的氨基酸的嵌合生物活性肽的合成和生物活性。
6. Posttranslational amino acid epimerization: enzyme-catalyzed isomerization of amino acid residues in peptide chains. [O] . S D Heck, W S Faraci, P R Kelbaugh, 1996

机译：翻译后氨基酸差向异构化：肽链中氨基酸残基的酶催化异构化。
7. Studies on the Racemization of Amino Acids and Their Derivatives. II. On the Deuterium-Hydrogen Exchange Reaction of Amino Acid Derivatives in a Medium of Deuterated Acetic Acid [O] . HISAYUKI MATSUO, YUTAKA KAWAZOE, MOTOMU SATO, 1970

机译：氨基酸和衍生物的外向性研究。 II。氨基酸衍生物在氘代乙酸介质中的氘 - 氢交换反应
8. Binding of Ninhydrin to Amino Acids,Peptides,and Proteins:Studies by Electron Paramagnetic Resonance Spectroscopy. [R] . allen, j. k. 1974

机译：茚三酮与氨基酸，肽和蛋白质的结合：电子顺磁共振光谱研究。

Studies on the racemization(epimerization)of amino acids and peptides in the course of the Maillard Reaction

摘要

著录项

相似文献

相关主题

期刊订阅