Heating reactions of N-t-Butyloxycarbonyl-Asparagine and related compounds
N-t-Butyloxycarbonyl-amino acids (Boc-) are labile on heating to afford free amino acids, but Boc-aspartic acid gives a kind of polypeptide. This chemical feature of Boc-aspartic acid may be caused by dehydration between two carboxyl groups as well as the formation of a free amino group. Boc-Asparagine may have a similar reactivity to Boc-aspartic acid. This research describes polypeptide formation by heating Boc-asparagine and its isomer Boc-aspartic acid amide.
Munegumi,Akao,Kawatu,Yamada,Harada
p. 6541 - 6548
(2015/02/19)
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