phosphonic acid bis-((S)-1-methyl-heptyl ester)

• 分子结构分类: 有机化合物 - 有机氧化合物 - 有机含氧阴离子化合物
• 英文名称: phosphonic acid bis-((S)-1-methyl-heptyl ester)
• 英文别名: Phosphonsaeure-bis-((S)-1-methyl-heptylester)；(+)(S:S)-Bis-(1-methyl-heptyl)-phosphit；bis[(2S)-octan-2-yl] hydrogen phosphite
• 化学式: C₁₆H₃₅O₃P
• 分子量: 306.426
• InChiKey: LNPGRNRJLBBPJA-HOTGVXAUSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  6.2
• 重原子数：
  20
• 可旋转键数：
  14
• 环数：
  0.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  38.7
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  盐酸 、 phosphonic acid bis-((S)-1-methyl-heptyl ester) 生成 (2R)-2-氯辛烷 、 alkaline earth salt of/the/ methylsulfuric acid
  参考文献：
  名称：

  Gerrard; Philip, Research (London), vol. 1, p. 478

  摘要：

  DOI：
• 作为产物：
  描述：

  (S)-(+)-2-辛醇 在 吡啶 、 乙醚 、 三氯化磷 作用下， 生成 phosphonic acid bis-((S)-1-methyl-heptyl ester)
  参考文献：
  名称：

  Houssa; Phillips, Journal of the Chemical Society, 1932, p. 111

  摘要：

  DOI：

文献信息

• 33. Experiments on the interaction of hydroxy-compounds and phosphorus and thionyl halides in the absence and in the presence of tertiary bases. Part I. Optically active β-octanol, ethyl mandelate, and phenylmethylcarbinol
  作者：William Gerrard

  DOI：10.1039/jr9440000085

  日期：——
• Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness
  作者：I.N.A. Ashie、T.L. Sorensen、P.M. Nielsen

  DOI：10.1111/j.1365-2621.2002.tb09516.x

  日期：2002.8

  ABSTRACT: The relative effects of an aspartic proteinase (AP) and papain on meat proteins and beef tenderness were evaluated by measuring release of hydroxyproline in collagen, and breakdown of myofibrillar proteins. Tenderness was objectively measured by Warner‐Bratzler shear. AP showed self‐limiting hydrolysis of myofibrillar proteins resulting in 25 to 30% improvement in meat tenderness and was not adversely affected by pH, salt, phosphate, and ascorbate concentrations often encountered in meat processing. Like papain, its tenderizing effect was expressed primarily during cooking and caused no ignificant changes (p > 0.05) in tenderness during frozen or refrigerated storage. It was also inactivated at cooking temperatures in excess of 60 °C, therefore eliminating any undesirable side effects that may be associated with residual protease activity.
• 223. Experiments on the interaction of hydroxy compounds and phosphorus and thionyl halides in the absence and in the presence of tertiary bases. Part III
  作者：W. Gerrard

  DOI：10.1039/jr9450000848

  日期：——
• Houssa; Phillips, Journal of the Chemical Society, 1932, p. 111
  作者：Houssa、Phillips

  DOI：——

  日期：——
• Gerrard; Philip, Research (London), vol. 1, p. 478
  作者：Gerrard、Philip

  DOI：——

  日期：——