2-Amino-3-[(2-amino-2-carboxyethyl)disulfanyl]propanoic acid;2-amino-3-hydroxybutanoic acid

• 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: 2-Amino-3-[(2-amino-2-carboxyethyl)disulfanyl]propanoic acid;2-amino-3-hydroxybutanoic acid
• 英文别名: 2-amino-3-[(2-amino-2-carboxyethyl)disulfanyl]propanoic acid;2-amino-3-hydroxybutanoic acid
• 化学式: C10H21N3O7S2
• 分子量: 359.4
• InChiKey: CZUNWORUPPGFIN-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -2.03
• 重原子数：
  22
• 可旋转键数：
  9
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.7
• 拓扑面积：
  261
• 氢给体数：
  7
• 氢受体数：
  12

文献信息

• METHOD FOR PARTIAL DEGRADATION OF GLUTEN
  申请人：Giuliani S.p.A.

  公开号：EP2890817A1

  公开（公告）日：2015-07-08
• [EN] METHOD FOR PARTIAL DEGRADATION OF GLUTEN<br/>[FR] PROCÉDÉ DE DÉGRADATION PARTIELLE DU GLUTEN
  申请人：GIULIANI SPA

  公开号：WO2014033765A1

  公开（公告）日：2014-03-06

  The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000 - 80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.