15416-63-4Relevant articles and documents
Thermally induced oxidative decarboxylation of copper complexes of amino acids and formation of strecker aldehyde
Nashalian, Ossanna,Yaylayan, Varoujan A.
, p. 8518 - 8523 (2014)
In the Maillard reaction, independent degradations of amino acids play an important role in the generation of amino-acid-specific products, such as Strecker aldehydes or their Schiff bases. Such oxidative decarboxylation reactions are expected to be enhan
A thermochemical study of the solid-state coordination reactions of two α-amino acids with copper(II) acetate
Di, You-Ying,Qu, Song-Sheng,Liu, Yi,Wen, De-Cai,Tang, Hou-Kuan,Li, Lin-Wei
, p. 115 - 119 (2008/10/08)
The two solid-state coordination reactions CuAc2·H2O(s) + 2Ala(s) → trans-Cu(Ala)2(s) + 2HAc(1) + H2O(1) (1) CuAc2·H2O(s) + 2Gly(s) → trans-Cu(Gly)2·H2O(s) + 2HAc(1) (2) have been studied by solution calorimetry. The molar dissolution enthalpies of the reactants and the products in some solvents (such as 2 mol 1-1 HCl or its solutions) of these solid-solid coordination reactions have been measured by an isoperibol solution calorimeter. The standard molar formation enthalpies of [trans-Cu(Ala)2(s), 298.15 K] and [trans-Cu(Gly)2(s), 298.15 K] have been determined to be - 1015.42 ± 0.06 and 1252.36 ± 0.05 kJ mol-1, respectively, from the results of the molar dissolution enthalpies and other auxiliary thermodynamic data.
