The two-step acidic hydrolysis of α-hydroxybenzylphosphonates and a few related derivatives was monitored in order to determine the kinetics and to map the reactivity of the differently substituted phosphonates in hydrolysis. Electron-withdrawing substituents increased the rate, while electron-releasing ones slowed down the reaction. Both hydrolysis steps were characterized by pseudo-first-order rate constants. The fission of the second P-O-C bond was found to be the rate-determining step.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504060 | PMC |
| http://dx.doi.org/10.3390/molecules25173793 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Carbocation charge as an interpretable descriptor for the catalytic activity of hydrolytic nanozymes.
J Colloid Interface Sci
December 2024
College of Materials Science and Engineering, Qingdao University of Science and Technology, 53 Zhengzhou Road, Qingdao, Shandong 266042, China; Key Laboratory of Optic-electric Sensing and Analytical Chemistry for Life Science, MOE, Shandong Key Laboratory of Biochemical Analysis, Qingdao University of Science and Technology, 53 Zhengzhou Road, Qingdao, Shandong 266042, China. Electronic address:
A universal theory for predicting the catalytic activity of hydrolytic nanozymes has yet to be developed. Herein, by investigating the polarization and hydrolysis mechanisms of nanomaterials towards amide bonds, carbocation charge was identified as a key electronic descriptor for predicting catalytic activity in amide hydrolysis. Through machine learning correlation analysis and the Sure Independence Screening and Sparsifying Operator (SISSO) algorithm, this descriptor was interpreted to associate with the d-band center and Lewis acidity on the nanomaterial surface.
View Article and Find Full Text PDFRecombinant Fungal Aspartic Endopeptidases: Insights into Protein Hydrolysis and Combined Effect with Pepsin for Animal Feed Application.
J Agric Food Chem
January 2025
Faculty of Mechanical and Process Engineering, Hochschule Offenburg, 77652 Offenburg, Germany.
Protein hydrolysis under acidic conditions can improve the product quality, nutrient availability, and cost efficiency, particularly when neutral or alkaline enzymes are ineffective. Six fungal aspartic endopeptidases (FAPs) were recombinantly expressed as active enzymes in , with peak activity between 30-50 °C and pH 3.0-4.
View Article and Find Full Text PDFPotential and characteristics on nitrobenzene degradation by biological acidification.
J Environ Manage
December 2024
State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environment Sciences, Beijing, 100012, PR China; Research Center of Environmental Pollution Control Engineering Technology, Chinese Research Academy of Environmental Sciences, Beijing, 100012, PR China. Electronic address:
Biological acidification, efficient and low-cost biotechnology, is crucial in treating pharmaceutical, pesticide water, and petrochemical wastewater. Nitrobenzene is a typical organic pollutant in petrochemical wastewater with high toxicity and long persistence. However, its effect on hydrolysis acidification is yet to be fully elucidated.
View Article and Find Full Text PDFEffect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion.
Food Chem
December 2024
College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China. Electronic address:
The purpose of this study was to understand the effects of cooking treatment on the protein hydrolysis of beef tripe and the release of potentially bioactive peptides using an in vitro gastrointestinal model. The results showed that digestion promoted the hydrolysis of proteins and release of free amino acids in beef tripe, but cooking treatment significantly reduced them. The sample of the cooked beef tripe after gastrointestinal digestion had the highest antioxidant activity.
View Article and Find Full Text PDFLipidomics and Flavouromics assessment of the effects of enzyme modification on butter composition.
Food Chem
December 2024
College of Food Science and Engineering, Wuhan Polytechnic University, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430048, China.. Electronic address:
Enzyme-modified butter (EMB) is well-known for its rich flavour, which is primarily defined by the process of enzymatic hydrolysis. This study employed lipidomics and flavouromics to assess the differences between EMBs and to uncover the intrinsic links between volatile organic compounds (VOCs) and lipids. Approximately 273 lipids and 82 VOCs were identified in butter.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!