Pressure-induced formation of pyroglutamic acid from glutamine in neutral and alkaline solutions

LWT

Volumn 36, Issue 3, 2003, Pages 365-367

  Schneider, T ^a   Butz, P ^b   Ludwig, H ^a   Tauscher, B ^b  

^a UNIVERSITY OF HEIDELBERG   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Amino acids; Cyclization; Glutamine; High hydrostatic pressure; Pyroglutamic acid

Indexed keywords

EID: 0037244952     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(02)00006-3     Document Type: Article

References (4)

1. Archibald, R. M. (1945). Chemical characteristics and physiological roles of glutamine. Chemical Reviews, 37, 161-208.
2. von Denfer, D., Mägdefrau, K., Schumacher, W., & Ehrendorfer, F. (1971). In V. E. Strasburger, F. Noll, H. Schenk, & A. F. W. Schimper (Eds.), Lehrbuch der Botanik fun Hochschulen (30th ed.) Aufl, Stuttgart: Fisher.
3. Haard, N. F. (1985). Characteristics of edible plant tissues. In O. R. Fennema (Ed.), Food chemistry (2nd revised and expanded edn.) (pp. 857-911). New York, Basel: Dekker.
4. Stieger, A. (1913). Untersuchungen über die verbreitung des asparagins, des glutamins, des arginins und des allantoins in den pflanzen. Hoppe-Seyler's Zeitschrift für Physiologische Chemie, 86, 245-269.