Pressure-induced formation of pyroglutamic acid from glutamine in neutral and alkaline solutions

被引：28
|
作者：
Schneider, T
Butz, P
Ludwig, H
Tauscher, B
机构：
[1] Univ Heidelberg, Inst Pharmaceut Technol & Biopharm, D-69120 Heidelberg, Germany
[2] Fed Res Ctr Nutr, Inst Chem & Biol, D-76131 Karlsruhe, Germany
来源：
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2003年 / 36卷 / 03期
关键词：
high hydrostatic pressure; cyclization; amino acids; glutamine; pyroglutamic acid;
D O I：
10.1016/S0023-6438(02)00006-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Tris/HCl buffered solutions (pH 7 and 9) of glutamine, ere subjected to a pressure of 600 and 0.1 MPa at 50degreesC. In both cases. the formation of pyroglutamic acid as observed. As expected. this cyclization reaction is faster in the alkaline than in the neutral solution. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：365 / 367
页数：3
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