DL-N-Benzoylleucinamid | 24250-71-3

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 英文名称: DL-N-Benzoylleucinamid
• 英文别名: N-benzoyl-leucine amide；N-Benzoyl-leucin-amid；Benzoyl-dl-leucin-amid；N-[1-(aminocarbonyl)-3-methylbutyl]benzamide；N-(1-amino-4-methyl-1-oxopentan-2-yl)benzamide
• CAS: 24250-71-3
• 化学式: C₁₃H₁₈N₂O₂
• 分子量: 234.298
• InChiKey: TUTYDIRXNJGWDX-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.5
• 重原子数：
  17
• 可旋转键数：
  5
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.38
• 拓扑面积：
  72.2
• 氢给体数：
  2
• 氢受体数：
  2

反应信息

• 作为产物：
  描述：

  N-benzoyl-leucyl chloride 在 氨 作用下， 生成 DL-N-Benzoylleucinamid
  参考文献：
  名称：

  Max, Justus Liebigs Annalen der Chemie, 1909, vol. 369, p. 282

  摘要：

  DOI：

文献信息

• Glycine-selective α-carbon-nitrogen bond cleavage of dipeptides by nickel peroxide
  作者：Christopher J. Easton、Sharon K. Eichinger、Michael J. Pitt

  DOI：10.1016/s0040-4020(97)00216-0

  日期：1997.4

  Nickel peroxide selectively cleaves the α-carbon-nitrogen bond of glycine residues in dipeptide derivatives to give the corresponding amides. The glycine selectivity is attributable to preferential complexation of the reactant residue to nickel peroxide and subsequent reaction via a stable α-centred glycyl radical. The oxidation process serves as a chemical model for peptidylglycine α-amidating monooxygenase

  过氧化镍选择性切割二肽衍生物中甘氨酸残基的α-碳-氮键，得到相应的酰胺。甘氨酸的选择性归因于反应物残基与过氧化镍的优先络合以及随后通过稳定的以α为中心的甘氨酰基自由基进行反应。氧化过程可作为肽基甘氨酸α-酰胺化单加氧酶（PAM）的化学模型，此外，它可能具有合成肽内α，β-二氢杂氨基酸残基的潜力。
• Methods for modulating taste receptors
  申请人：MARS, INCORPORATED

  公开号：US11185100B2

  公开（公告）日：2021-11-30

  Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

  本文描述了存在于鲜味受体结构域中的氨基酸，其中氨基酸与至少一种核苷酸衍生物和/或至少一种跨膜化合物相互作用，从而增强、调节、增加和/或提高鲜味受体的活性。此类化合物可用于调味组合物，以增强食品的鲜味和/或适口性。
• FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME
  申请人：Mars, Incorporated

  公开号：EP3229610B1

  公开（公告）日：2021-06-09
• METHODS FOR MODULATING TASTE RECEPTORS
  申请人：Mars, Incorporated

  公开号：EP3229606A2

  公开（公告）日：2017-10-18
• [EN] FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME<br/>[FR] COMPOSITIONS AROMATISANTES ET PRODUITS ALIMENTAIRES POUR ANIMAUX DE COMPAGNIE LES CONTENANT
  申请人：MARS INC

  公开号：WO2016094690A1

  公开（公告）日：2016-06-16

  A flavor composition comprising at least one nucleotide derivative and/or at least one transmembrane compound that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.