High temperature reactions of fats with amino acids |
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Authors: | R J Sims J A Fioriti |
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Affiliation: | 1. Technical Center, General Foods Corporation, 10625, White Plains, New York
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Abstract: | Heating of fatty esters with α-amino acids at temperatures above 150 C gave substantial yields of N-substituted amides. The reaction involves decarboxylation of the amino acid and displacement of the alcohol moiety by the amine which is formed. Decarboxylation is a ca. zero order reaction in which the ester group is involved directly. It is suggested that these observations are consistent with a concerted mechanism. Only the simple α-amino acids, which contain no additional functional groups, yielded significant amounts of N-substituted amides under these conditions. |
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