Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9487439 | Food Research International | 2005 | 4 Pages |
Abstract
O-Lauroyl l-serinamide and O-lauroyl l-threoninamide were synthesized with an immobilized lipase using lauric acid and l-serinamide or l-threoninamide in water-miscible organic solvents, of which 2-methyl-2-propanol gave the highest conversion of 93% for O-lauroyl l-serinamide at 50Â mmol-l-serinamide/L and 100Â mmol-lauric acid/L. The addition of 4Â Ã
1/16 molecular sieves at 50Â mg/mL increased the conversion to 53% for O-lauroyl l-threoninamide at 50 mmol-l-threoninamide/L and 150Â mmol-lauric acid/L in 2-methyl-2-butanol. The difference of conversion between the two products was exactly proportional to the difference of solubility of aminoacid amides.
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Food Science
Authors
Xiaoming Zhang, Shuji Adachi, Yoshiyuki Watanabe, Ryuichi Matsuno,