| 139950-87-1

• 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
• CAS: 139950-87-1
• 化学式: C₂₁H₃₁N₃O₉
• 分子量: 469.492
• InChiKey: DJDWCZDCENIWRI-BSEUJLJWSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -2.45
• 重原子数：
  33.0
• 可旋转键数：
  12.0
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.57
• 拓扑面积：
  197.68
• 氢给体数：
  8.0
• 氢受体数：
  9.0

反应信息

• 作为产物：
  描述：

  葡萄糖 、 N-benzoyl-glycyl-L-lysine 以 甲醇 为溶剂， 反应 4.0h， 生成
  参考文献：
  名称：

  Formation of Peptide-Bound Heyns Compounds

  摘要：

  The reaction of the N(alpha)-hippuryllysine (BzGK) with fructose was investigated in two model systems to obtain an insight in fructose-induced modification of lysine in bakery products. After BzGK and fructose had been heated in a buffered low-moisture model system (80 degrees C, 60 min, a(W) = 0.86, pH 7.4), formation of epimeric Heyns compounds N(alpha)-hippuryl-N(epsilon)-glucosyl-lysine (BzGGIcK) and N(alpha)-hippuryl-N(epsilon)-mannosyl-lysine (BzGManK) was clearly demonstrated using RIP-HPLC with UV as well as MS detection. The Amadori compound N(alpha)-hippuryl-N(epsilon)-fructosyl-lysine (BzGFruK) was formed in glucose-containing samples. When BzGK was added to the dough of fructose-containing biscuits, the Heyns compounds were detectable after baking at 175 degrees C for 7 min. The yields of the Heyns compounds in the fructose-containing biscuits and the yield of the Amadori compound in the glucose-containing biscuits were determined to 33 and 63%, pointing to the fact that formation of substantial amounts of Heyns products is very likely in fructose-containing bakery products.

  DOI：

  10.1021/jf073256y