H2N2V1, Main, Exploration, bibRecord, 002042

The kinetics of diastereomeric amino acids with o‐phthaldialdehyde

Identifieur interne : 002042 ( Main/Exploration ); précédent : 002041; suivant : 002043

The kinetics of diastereomeric amino acids with o‐phthaldialdehyde

Auteurs : Marc W. Meyer [Suisse] ; Veronika R. Meyer [Suisse] ; Stephan Ramseyer [Suisse]

Source :

Chirality [ 0899-0042 ] ; 1991.

RBID : ISTEX:193A9F9A2D25741460EE4EC660759B004A36F03A

English descriptors

Teeft :
- Acid, Ambient temperature, Amino, Amino acid, Amino acid analysis, Amino acid epimers, Amino acid racemization, Amino acids, Chemical properties, Epimers, Fluorescence detection, Fluorescence properties, Indole, Indole reaction product, Isoleucine, Kinetics, Liquid chromatography, Mercaptoethanol, Organic chemistry, Postcolumn reaction detection, Protein hydrolysis, Racemization, Rate constants, Reaction kinetics, Reaction rate, Reaction temperature, Reaction time, Reagent, Snail shell samples, Ultrapure water, Worst case.

Abstract

The kinetics of the reaction of the amino acid epimers L‐isoleucine, D‐alloisoleucine, L‐threonine, and D‐allo‐threonine with o‐phthaldialdehyde and mercaptoethanol were determined at 25°C. L‐Isoleucine reacts faster than its D‐epimer whereas L‐threonine reacts slightly slower than its D‐epimer. In the case of isoleucine, the consequence can be an allo/iso ratio which in the worst case is 25% too low if these amino acids are quantified by liquid chromatography and o‐phthaldialdehyde fluorescence detection. The effect on dating of fossils by amino acid racemization is discussed.

Url:

https://api.istex.fr/ark:/67375/WNG-9HS00DB0-M/fulltext.pdf

DOI: 10.1002/chir.530030611

Affiliations:

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Le document en format XML

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<term>Amino acid epimers</term>
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<term>Epimers</term>
<term>Fluorescence detection</term>
<term>Fluorescence properties</term>
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<term>Indole reaction product</term>
<term>Isoleucine</term>
<term>Kinetics</term>
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<term>Postcolumn reaction detection</term>
<term>Protein hydrolysis</term>
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<term>Reaction kinetics</term>
<term>Reaction rate</term>
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<front><div type="abstract" xml:lang="en">The kinetics of the reaction of the amino acid epimers L‐isoleucine, D‐alloisoleucine, L‐threonine, and D‐allo‐threonine with o‐phthaldialdehyde and mercaptoethanol were determined at 25°C. L‐Isoleucine reacts faster than its D‐epimer whereas L‐threonine reacts slightly slower than its D‐epimer. In the case of isoleucine, the consequence can be an allo/iso ratio which in the worst case is 25% too low if these amino acids are quantified by liquid chromatography and o‐phthaldialdehyde fluorescence detection. The effect on dating of fossils by amino acid racemization is discussed.</div>
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The kinetics of diastereomeric amino acids with o‐phthaldialdehyde

The kinetics of diastereomeric amino acids with o‐phthaldialdehyde

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri