Reference

Oxidized lipids - proteins browning reaction

Oxidized lipids - proteins browning reaction. I. Reaction of aldehydes with amino acids and proteins. El-Zeany, B. A. (Fac. Pharm., Cairo Univ., Giza, Egypt). Egypt. J. Food Sci., Volume Date 1975, 3(1-2), 81-9 (English) 1977. CODEN: EJFSAI. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Propionaldehyde [123-38-6] or crotonaldehyde [4170-30-3] was mixed sep. with albumin, casein, lysine [56-87-1] and glycine [56-40-6]; the course of browning was detd. at 60°. Unlike propionaldehyde, crotonaldehyde caused intensive browning. Only fat-sol. products were obtained by the reaction of crotonaldehyde with proteins. However, the reaction of crotonaldehyde with amino acids led to both lipophilic and hydrophilic brown products. Blocking of the free amino groups of proteins inhibited their subsequent browning with unsatd. aldehydes. The addn. of carbonyl group reactants, e.g. hydroxylamine-HCl or phenylhydrazine [100-63-0], inhibited the browning reaction. N2S2O5 possessed some retarding activity against browning in albumin but not in glycine dry mixts. However, N2S2O5 inhibited the browning in aq. - alc. glycine crotonaldehyde systems. The role of Na2S2O5 in browning inhibition is discussed.

Degradation of viomycin in presence of phenylhydrazine

Degradation of viomycin in presence of phenylhydrazine. Lechowski, Leszek (Inst. Pharm. Ind., Warsaw, Pol.). Pol. J. Chem., 52(3), 511-21 (English) 1978. CODEN: PJCHDQ. DOCUMENT TYPE: Journal CA Section: 63 (Pharmaceuticals) Section cross-reference(s): 22, 34 Controlled-acid hydrolysis of viomycin (I) [32988-50-4] in the presence of phenylhydrazine [100-63-0] gave II [67023-36-3] and III [67023-37-4]. The peptide part of I must be involved in the reaction with phenylhydrazine yielding polycarbonyl and (or) potential carbonyl compds.