Kinetic Studies on the Reaction of α, β-Unsaturated Aldehyde with the Amino Group of Glycine
- 1 January 1979
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 43 (1) , 9-14
- https://doi.org/10.1080/00021369.1979.10863403
Abstract
.alpha.,.beta.-Unsaturated aldehydes are formed by the aldol condensation reaction and lipid oxidation in various foods. The present investigation was undertaken to elucidate the initial reaction mechanism of crotonaldehyde (CA) or 2-methyl-2-pentenal (MP) with the amino group of glycine (Gly). The results are interpreted by assuming that the initial reaction of the CA-Gly system consists of competitive and/or consecutive pseudo first-order reactions.This publication has 2 references indexed in Scilit:
- The Aldol Condensation Reaction of Alkanal Catalyzed by Amino Group of GlycineAgricultural and Biological Chemistry, 1978
- Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. II. Mechanistic Considerations in the Reaction Between D‐Glucose and GlycineJournal of Food Science, 1966