Preparation of some long-chain N-acyl derivatives of essential amino acids for nutritional studies

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Abstract
Long-chain N-acyl derivatives of methionine, tryptophan, threonine and lysine (N6) were obtained by the reaction of succinimidyl esters of fatty acids with the unprotected amino acids; their physical properties were characterized. Substitution on the amino group of essential amino acids which are considered for food supplementation in human nutrition protects the amino acids from degradative processes in food mixtures. N-Substitution enhances the effectiveness of the fortification process and prevents the formation of off-flavors which are unpalatable to humans.