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Proceedings book download - 5Z.com

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1+H 2O1RHHCOH 1 2HC N C COOHRHCHOHC N C COOH2 2 HRR-H 2O+H 2O-H 2O121N RR N R1a2a2R 2R O OO OTautomerismTautomerism1 211b N RR N R2b2R O OHO OHH 11c N RH 1 2cCHO N R(ARP)(HRP)OO2OR O OFig. 1. Proposed racemization of amino acid (AA) enantiomers. Shown are general openchainstructures of Schiff bases resulting from the reaction of AAs with aldoses 1(seriestriose to hexanoses) or (hydroxyalkyl)aldehydes, or ketoses 2 (series tetrulose to hexuloses)or (hydroxyalkyl)ketones. Tautomerism of -lactones 1a, 1b and 2a, 2b formed from 1 and2, respectively, are displayed. Structures of the rearrangement products generated from 1and 2 are shown in 1c (ARP) and 2c (HRP). R 1 = AA side chain; R 2 = sugar residues; formethylglyoxal monohydrate (1,2-dihydroxyacetone) R 2 = methyl in 2, 2a and 2b and twohydroxyl groups are bound to C 1 of 2.AcknowledgmentSpecial thanks to Prof. Carlo Unverzagt, University of Bayreuth, for valuable discussion ofmechanistic aspects at the occasion of the 31 EPS.References1. Brückner, H., Justus, J., Kirschbaum, J. Amino Acids 21, 429-433 (2001).2. Brückner, H., Kirschbaum, J., Pätzold, R. In Benedetti, E., Pedone, C. (Eds.) Peptides 2002(<strong>Proceedings</strong> of the 27 th European Peptide Symposium), Edizioni Ziino, Napoli, 2002, p. 54-55.3. Hofmann, T. Eur. Food Res. Technol. 209, 113-121 (1999).4. Pätzold, R., Brückner, H. Eur. Food Res. Technol. 223, 347-354 (2006).5. Pätzold, R., Brückner, H. Amino Acids 31, 63-72 (2006).6. Kim, J.-S., Lee, Y.-S. Food Chemistry 108, 582-592 (2008).65

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