Asp-Tyr-OH | 22840-03-5

• 物质功能分类: 生物化工 - 生化试剂 - 氨基酸
• 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: Asp-Tyr-OH
• 英文别名: Asp-Tyr；DY；N-L-α-aspartyl-L-tyrosine；N-L-α-Aspartyl-L-tyrosin；L-α-Aspartyl=>L-tyrosin；α-L-aspartyl-L-tyrosine；(3S)-3-amino-4-[[(1S)-1-carboxy-2-(4-hydroxyphenyl)ethyl]amino]-4-oxobutanoic acid
• CAS: 22840-03-5
• 化学式: C₁₃H₁₆N₂O₆
• 分子量: 296.28
• InChiKey: NALWOULWGHTVDA-UWVGGRQHSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -4.4
• 重原子数：
  21
• 可旋转键数：
  7
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.31
• 拓扑面积：
  150
• 氢给体数：
  5
• 氢受体数：
  7

安全信息

• 海关编码：
  2924299090

反应信息

• 作为反应物：
  描述：

  Asp-Tyr-OH 在 sodium hydroxide 、 乙酸酐 、 碳酸氢钠 作用下， 以 1,4-二氧六环 为溶剂， 反应 3.5h， 生成 (S)-3-[(S)-4-(4-Hydroxy-benzyl)-5-oxo-4,5-dihydro-oxazol-2-yl]-3-(2,2,2-trifluoro-acetylamino)-propionic acid
  参考文献：
  名称：

  Enzyme-catalyzed peptide segment condensation using 5(4H)-oxazolones as acyl donors

  摘要：

  DOI：

  10.1021/ja00070a061
• 作为产物：
  描述：

  L-tyrosine benzyl ester 在 钯 氢气 、 溶剂黄146 作用下， 以 乙酸乙酯 为溶剂， 生成 Asp-Tyr-OH
  参考文献：
  名称：

  一些二肽的结构-味道关系。

  摘要：

  DOI：

  10.1021/ja01038a046

文献信息

• Protecting group free radical C–H trifluoromethylation of peptides
  作者：Naoko Ichiishi、John P. Caldwell、Melissa Lin、Wendy Zhong、Xiaohong Zhu、Eric Streckfuss、Hai-Young Kim、Craig A. Parish、Shane W. Krska

  DOI：10.1039/c8sc00368h

  日期：——

  approaches have been developed to effect the trifluoromethylation of aryl C–H bonds in native peptides either using stoichiometric oxidant or visible light photoredox catalysis. The reported methods are able to derivatize tyrosine and tryptophan sidechains under biocompatible conditions, and a number of examples are reported involving fully unprotected peptides with up to 51 amino acids. The development

  已经开发了两种基于自由基的方法，使用化学计量氧化剂或可见光光氧化还原催化来实现天然肽中芳基 C-H 键的三氟甲基化。所报道的方法能够在生物相容性条件下衍生化酪氨酸和色氨酸侧链，并且报道了许多涉及具有多达51个氨基酸的完全未受保护的肽的例子。这种化学的发展增加了越来越多的化学方法，用于选择性修饰复杂肽中的氨基酸残基。将三氟甲基直接掺入生物聚合物中可以研究一系列生物和生化系统，初步结果表明该方法可以扩展到掺入其他氟烷基用于生物共轭应用。
• Dipeptide sweetener composition and method for making
  申请人：GENERAL FOODS CORPORATION

  公开号：EP0137690A2

  公开（公告）日：1985-04-17

  @ A composition which stabilizes a dipeptide sweetener, modifies the physical characteristics of a lipid, or both is disclosed. This composition comprises a hydrated, crystalline dipeptide sweetener and a lipid. Also a process for forming a thermally irreversible gel from a dipeptide sweetener and a lipid is disclosed. This gel stabilizes the dipeptide sweetener, modifies the physical properties of the lipid, or both. The process for forming the gel comprises combining the components and heating for a time and at a temperature effective to produce the gel.

  本发明公开了一种可稳定二肽甜味剂、改变脂质物理特性或两者兼具的组合物。这种组合物由水合结晶二肽甜味剂和脂质组成。此外，还公开了一种用二肽甜味剂和脂质形成热不可逆凝胶的工艺。这种凝胶可稳定二肽甜味剂，改变脂质的物理性质，或两者兼而有之。形成凝胶的工艺包括将各组分结合在一起，并在一定时间和有效温度下加热以产生凝胶。
• Ingestible containing substantially tasteless sweetness inhibitors as bitter taste reducers or substantially tasteless bitter inhibitors as sweet taste reducers
  申请人：BIORESEARCH, INC.

  公开号：EP0728419A2

  公开（公告）日：1996-08-28

  Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.

  已发现基本上无味的甜味抑制剂是苦味抑制剂或阻断剂。反之，基本无味的苦味抑制剂被发现是甜味抑制剂或阻断剂。
• Taste agent from Saccharum Officinarum, process for preparing it, products containing it
  申请人：INTERNATIONAL FLAVORS & FRAGRANCES INC.

  公开号：EP0941671A2

  公开（公告）日：1999-09-15

  Described is a process for producing one or more tastands including food, chewing gum, beverage (e.g., coffee, milk, cocoa and citrus/whey protein), oral care composition (e.g., toothpaste and mouthwash) and tobacco additives from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food, chewing gum, beverage, oral care composition or tobacco additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. Such unit operations include pressurization using hydraulic press means, steam distillation, fractional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means. Also described is apparatus for carrying out such processes as well as the products produced using such processes and organoleptic uses of such products. Also described are compositions comprising (a) such tastands in admixture with (b) an eatable having a bitter and/or metallic taste. The eatable is any ingested material taken by mammals, such as foodstuffs, beverages, chewing gums, non-calorie food components or medicines including bitter chocolate or a drug such as ibuprofen. Also described are processes for augmenting, enhancing or imparting flavors in or to foodstuffs, chewing gums and beverages by adding thereto the aforementioned tastand taken alone or combined with a solid water-soluble carrier (as prepared using spray drying or freeze drying process steps) and other additives, including nutritional supplements such as calcium glycerophosphate. Also described are smoking tobacco compositions and articles comprising smoking tobacco and intimately admixed therewith an aroma or taste augmenting, enhancing or imparting quantity and concentration of one or more tastands (tobacco additive or tobacco article adjunct) (produced from Saccharum officinarum leaves (sugarcane leaves)) by means of carrying out the above-mentioned process.

  本发明描述了一种从甘蔗叶（Saccharum officinarum leaves）中生产一种或多种调味剂（包括食品、口香糖、饮料（如咖啡、牛奶、可可和柑橘/乳清蛋白）、口腔护理组合物（如牙膏和漱口水）以及烟草添加剂）的工艺、从甘蔗叶（甘蔗叶）中提取天然食品、口香糖、饮料、口腔护理成分或烟草添加剂，方法是对多片甘蔗叶、甘蔗叶浸渍物或甘蔗叶和浸渍物的混合物进行一个或多个物理分离单元操作，从而将一种或多种天然食品、口香糖、饮料、口腔护理成分或烟草添加剂从多片甘蔗叶、甘蔗叶浸渍物或甘蔗叶和浸渍物的混合物的剩余部分中分离出来。这些单元操作包括使用液压装置加压、蒸汽蒸馏、分馏、超临界二氧化碳萃取、挥发性溶剂萃取和/或炭柱分离装置。还描述了用于执行此类工艺的设备以及使用此类工艺生产的产品和此类产品的感官用途。还描述了由(a) 具有苦味和/或金属味的可食用物质与(b) 这种可食用物质混合而成的组合物。可食用物是哺乳动物摄取的任何物质，如食品、饮料、口香糖、非热量食品成分或药物，包括苦巧克力或布洛芬等药物。还描述了通过在食品、口香糖和饮料中添加上述调味剂（单独使用或与固体水溶性载体（使用喷雾干燥或冷冻干燥工艺步骤制备）和其他添加剂（包括甘油磷酸钙等营养补充剂）结合使用）来增加、提高或赋予食品、口香糖和饮料风味的工艺。 此外，还描述了烟草组合物和烟草制品，其中包括烟草和通过上述工艺生产的一种或多种增香剂（烟草添加剂或烟草制品辅助剂）（由甘蔗叶制成）的数量和浓度。
• AMINO ACID MIXTURE HAVING CO-AMORPHOUS STRUCTURE
  申请人：AJINOMOTO CO., INC.

  公开号：EP3991791A1

  公开（公告）日：2022-05-04

  The present invention provides a means capable of raising solubility of even a slightly soluble amino acid, without changing to an expensive peptide or varying pH, and it characterized by rendering at least two amino acids to co-amorphous structure.

  本发明提供了一种能够提高微溶性氨基酸溶解度的方法，而无需改用昂贵的肽或改变 pH 值，其特点是使至少两种氨基酸具有共晶结构。