(S)-2-[(2S,3R,4R,5R)-2,3,4,5,6-Pentahydroxy-hex-(E)-ylideneamino]-succinamic acid | 936802-87-8

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: (S)-2-[(2S,3R,4R,5R)-2,3,4,5,6-Pentahydroxy-hex-(E)-ylideneamino]-succinamic acid
• CAS: 936802-87-8
• 化学式: C₁₀H₁₈N₂O₈
• 分子量: 294.262
• InChiKey: SCKNQLHQZOZDLN-DPNYYRAHSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -4.18
• 重原子数：
  20.0
• 可旋转键数：
  9.0
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.7
• 拓扑面积：
  193.9
• 氢给体数：
  7.0
• 氢受体数：
  8.0

反应信息

• 作为反应物：
  描述：

  (S)-2-[(2S,3R,4R,5R)-2,3,4,5,6-Pentahydroxy-hex-(E)-ylideneamino]-succinamic acid 以 phosphate buffer 为溶剂， 生成 丙烯酰胺
  参考文献：
  名称：

  Toward a Kinetic Model for Acrylamide Formation in a Glucose−Asparagine Reaction System

  摘要：

  A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is proposed. Equimolar solutions (0.2 M) of glucose and asparagine were heated at different temperatures (120-200 degrees C) at pH 6.8. Besides the reactants, acrylamide, fructose, and melanoidins were quantified after predetermined heating times (0-45 min). Multiresponse modeling by use of nonlinear regression with the determinant criterion was used to estimate model parameters. The proposed model resulted in a reasonable estimation for the formation of acrylamide in an aqueous model system, although the behavior of glucose, fructose, and asparagine was slightly underestimated. The formation of acrylamide reached its maximum when the concentration of sugars was reduced to about 0. This supported previous research, showing that a carbonyl source is needed for the formation of acrylamide from asparagine. Furthermore, it is observed that acrylamide is an intermediate of the Maillard reaction rather than an end product, which implies that it is also subject to a degradation reaction.

  DOI：

  10.1021/jf050504m
• 作为产物：
  描述：

  L-天冬酰胺 、 葡萄糖 以 phosphate buffer 为溶剂， 生成 (S)-2-[(2S,3R,4R,5R)-2,3,4,5,6-Pentahydroxy-hex-(E)-ylideneamino]-succinamic acid
  参考文献：
  名称：

  Toward a Kinetic Model for Acrylamide Formation in a Glucose−Asparagine Reaction System

  摘要：

  A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is proposed. Equimolar solutions (0.2 M) of glucose and asparagine were heated at different temperatures (120-200 degrees C) at pH 6.8. Besides the reactants, acrylamide, fructose, and melanoidins were quantified after predetermined heating times (0-45 min). Multiresponse modeling by use of nonlinear regression with the determinant criterion was used to estimate model parameters. The proposed model resulted in a reasonable estimation for the formation of acrylamide in an aqueous model system, although the behavior of glucose, fructose, and asparagine was slightly underestimated. The formation of acrylamide reached its maximum when the concentration of sugars was reduced to about 0. This supported previous research, showing that a carbonyl source is needed for the formation of acrylamide from asparagine. Furthermore, it is observed that acrylamide is an intermediate of the Maillard reaction rather than an end product, which implies that it is also subject to a degradation reaction.

  DOI：

  10.1021/jf050504m