pH-rate profiles were calculated for the hydrolysis of the glycine (II), beta-aspartic acid (III), and alpha-aspartic acid (IV) esters of p-acetamidophenol (I) at 25 degrees and mu = 1.0 M. The hydrolysis of esters II and III occurred predominantly via intermolecular reactions involving water, hydroxide ion, and the various ionic forms of the substrates. The hydrolysis of ester IV occurred predominantly via intramolecular reactions. The catalytic effects of formate, acetate, and phosphate ions as well as of tromethamine on the degradation on ester II were similar to their effects on the hydrolysis of ethyl dichloroacetate. The efficient catalysis of the hydrolysis of ester II in bicarbonate buffers was consistent with a mechanism that involved carbon dioxide and the formation and decomposition of a carbamate intermediate.
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http://dx.doi.org/10.1002/jps.2600700812 | DOI Listing |
Beilstein J Org Chem
March 2025
Laboratory of Organic Chemistry, ETH Zürich, Vladimir-Prelog-Weg 3, 8093 Zürich, Switzerland.
Tryptophan fulfills a plethora of important functions in nature both in its free form and as a component of peptides and proteins. Selective binding of tryptophan is therefore important for diagnostic and medicinal applications. Recently, we reported a glucose naphtho crown ether which is a chemoselective receptor for the esters of aromatic amino acids, in particular tryptophan, in water.
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March 2025
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37, 51-630 Wrocław, Poland.
This study aimed to evaluate the feasibility of producing and characterizing L. powders obtained through spray drying and freeze drying using maltodextrin and inulin as carriers. Quantitative and qualitative analysis of polyphenols by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) identified key bioactive compounds, including punicalagin isomers and their galloyl esters, as well as flavonoids (myricetin-3-galactoside, myricetin-3-rhamnoside, quercetin-3-galactoside, and tiliroside).
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February 2025
State Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A-F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics.
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February 2025
Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
American ginseng (AG) has long been used as an ingredient in the food and pharmaceutical industries because of its nutritional and economic value. AG is rich in nutrients, and its quality is greatly affected by how it is processed. However, there is a relative paucity of research on the comprehensive evaluation of different processing techniques of AG.
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February 2025
Postdoctoral Research Station, Luzhou Laojiao Co., Ltd., Luzhou 646000, China.
Strong-flavor Baijiu, a widely popular distilled spirit in China, derives its characteristic aroma and quality largely from ethyl hexanoate, a key flavor compound. The concentration of ethyl hexanoate, influenced by its precursor hexanoic acid, is critical in defining the style and quality of this Baijiu variety. In this study, atmospheric and room temperature plasma (ARTP) mutagenesis technology was applied to strains isolated from Strong-flavor Daqu to enhance their acid and ester production capabilities.
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