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Saccharide induced racemization of amino acids in the course of the Maillard reaction

✍ Scribed by H. Brückner; J. Justus; J. Kirschbaum

Publisher
Springer
Year
2001
Tongue
English
Weight
44 KB
Volume
21
Category
Article
ISSN
0939-4451

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Racemization or epimerization in peptide synthesis was investigated by means of teats and found to depend on the mode of activation, the kind of protecting groups, the constitution of the carboxyl component, and the reac-