Effect of supercritical carbon dioxide on arginine
作者： Jürgen K.P. Weder , Maria V. Bokor , Mervyn P. Hegarty
DOI: 10.1016/0308-8146(92)90052-4
关键词:
摘要: Abstract l -Arginine was converted into arginine bicarbonate by treatment with humid supercritical carbon dioxide (300 bar, 80°C, 6 h) at high pH. The influence of pH on the reaction studied. A more sensitive modification 2,4-dichloro-l-naphthol/thymine/sodium hypochlorite colour for is presented.
elsevier.com
sci-hub.se 参考文章(4)
Jürgen K.P. Weder, Studies on proteins and amino acids exposed to supercritical carbon dioxide extraction conditions Food Chemistry. ,vol. 15, pp. 175- 190 ,(1984) , 10.1016/0308-8146(84)90002-5
J. Leggett Bailey, 679. The synthesis of simple peptides from anhydro-N-carboxyamino-acids Journal of The Chemical Society (resumed). pp. 3461- 3466 ,(1950) , 10.1039/JR9500003461
J. K. P. Weder, Influence of supercritical carbon dioxide on proteins and amino acids: an overview Café, cacao, thé. ,vol. 34, pp. 87- 96 ,(1990)
J�rgen K. P. Weder, Effect of supercritical Carbon Dioxide on proteins European Food Research and Technology. ,vol. 171, pp. 95- 100 ,(1980) , 10.1007/BF01140747