- Reactivity of α-Amino Acids in the Reaction with Esters in Aqueous–1,4-Dioxane Media
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The kinetics of the reaction of a series of α-amino acids with 4-nitrophenyl acetate, 4-nitrophenyl benzoate, and 2,4,6-trinitrophenyl benzoate in aqueous 1,4-dioxane medium has been studied. Kinetics of the reactions involving 4-nitrophenyl acetate and 2,4,6-trinitrophenyl benzoate has complied with the Br?nsted dependence and revealed linear correlation between rate constant logarithm and the energy difference of the frontier orbitals of α-amino acids anions.
- Kochetova,Kustova,Kuritsyn
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- A fundamental study of amadori rearrangement products in reducing sugar-amino acid model system by electrospray ionization mass spectrometry and computation
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It is crucial to characterize Amadori rearrangement products (ARPs) formed in the early stage of Maillard reaction, one of the most important modifications in food science. We setup a reaction model system using six selected amino acids (arginine, asparagines, glutamine, histamine, lysine and tryptophan) and their N-terminal acetylated forms with different reducing sugars for a fundamental study of Amadori rearrangement products. The effects on forming Amadori rearrangement products were studied by using electrospray ionization mass spectrometry (ESI-MS). The reaction rate was affected by reaction temperature, reaction time, property of sugars and amino acids and the fragmentation mechanism of Amadori rearrangement products was illustrated by tandem MS (MS2) with collision-induced dissociation. The proposed fragmentation mechanism of Amadori rearrangement products in MS2 was provided based on MS2 data and it was supported by their computational data of density functional theory (DFT) at the B3LYP/6-31++G(d,p) level.
- Zhang,Ruan,Wang,Ruan,Shao,Aalhus,Juárez
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p. 2941 - 2944
(2014/06/09)
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