Homologation of α-amino acids to β-amino acids using Fmoc-amino acid pentafluorophenyl esters
نویسندگان
چکیده
منابع مشابه
Influence of vegetable amino acids and oils supplementation of on Chlorella vulgaris amino acid profile
The aim of the present research is to investigate the profile of amino acid of Chlorella vulgaris supplemented with some plant amino acid and oil extracts. The bioactive oil and amino acid from four Iranian medicinal plants, namely Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora were obtained. The LC-MS / MS analysis demonstrated that the major amino acids com...
متن کاملPerformance of 2-Amino Tetraphenyl Porphyrin as Stationary Phase in RP-HPLC of Amino Acids
The search for new stationary phases has been one of the predominant concerns in high performance liquid chromatography (HPLC) in order to achieve better resolutions, longer column lives, and reduce the time of analysis. A chromatographic packing for separation of underivatized amino acids (AAs) were prepared by dynamically coating 2-amino tetraphenyl prophyrin (atpp) on a C-18 reversed-pha...
متن کاملPreparation of modified peptides: direct conversion of α-amino acids into β-amino aldehydes.
A direct method for the transformation of α-amino acids into β-amino aldehydes was developed, and applied to the modification of the C-terminal residue of peptides. The method takes place in good yields and under mild conditions. The application of this methodology to the preparation of small peptides with γ-amino alcohol units, which are precursors of analogues of peptaibol antibiotics, is als...
متن کاملAN INDEX REPRESENTING STRUCTURE-CATABOLIC FATE RELATIONSHIPS OF AMINO ACIDS
Based on the Randic suggestion of the resolution of a structure into shape, size, and function an index representing structure-catabolic fate relationships of amino acids is constructed. The index obtained by multiplying three factors; (nb2 + nr), nc and M; representing shape, size and function respectively, where nb2 = number of double bonds, nr = number of rings, nc = number of carbon atoms, ...
متن کاملconjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
ذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: The Journal of Peptide Research
سال: 1999
ISSN: 1397-002X
DOI: 10.1034/j.1399-3011.1999.00035.x