The acid gas absorption in four potassium based amino acid salt solutions was predicted using artificial neural network(ANN). Two hundred fifty-five experimental data points for CO_2 absorption in the four potassium b...The acid gas absorption in four potassium based amino acid salt solutions was predicted using artificial neural network(ANN). Two hundred fifty-five experimental data points for CO_2 absorption in the four potassium based amino acid salt solutions containing potassium lysinate, potassium prolinate, potassium glycinate, and potassium taurate were used in this modeling. Amine salt solution's type, temperature, equilibrium partial pressure of acid gas, the molar concentration of the solution, molecular weight, and the boiling point were considered as inputs to ANN to prognosticate the capacity of amino acid salt solution to absorb acid gas. Regression analysis was employed to assess the performance of the network. Levenberg–Marquardt back-propagation algorithm was used to train the optimal ANN with 5:12:1 architecture. The model findings indicated that the proposed ANN has the capability to predict precisely the absorption of acid gases in various amino acid salt solutions with Mean Square Error(MSE) value of 0.0011, the Average Absolute Relative Deviation(AARD) percent of 5.54%,and the correlation coefficient(R^2) of 0.9828.展开更多
Viscosities of L-leucine/L-glutamine/L-alanine/glycylglycine + 0.512 mol·kg<sup>-1</sup> aqueous K<sub>2</sub>SO<sub>4</sub>/0.512mol·kg<sup>-1</sup> aqueous K...Viscosities of L-leucine/L-glutamine/L-alanine/glycylglycine + 0.512 mol·kg<sup>-1</sup> aqueous K<sub>2</sub>SO<sub>4</sub>/0.512mol·kg<sup>-1</sup> aqueous KNO<sub>3</sub> solutions have been measured as a function of molal concentration of amino acids/peptides at different temperatures (298.15, 303.15, 308.15, 313.15, 318.15 and 323.15) K. Using the viscosity values of the studied systems the viscosity B-coefficients and activation parameters: , , and have been computed. The B-coefficient is a quantity of active solvodynamic measurements of solvated ion and also is overseen through magnitude and form properties of solute, and the basic effects made by means of the solute-solvent functioning. The experimental and computed parameters have been discussed in terms of ion-ion, hydrophilicion and hydrophobicion interactions operative in the systems.展开更多
The reactions of 2-chloro-1,3,2-dioxaphospholane with various sodium salts of amino acids to afford the pentacoordinated spirophosphoranes containing amino acid were studied by NMR spectra techniques. The results show...The reactions of 2-chloro-1,3,2-dioxaphospholane with various sodium salts of amino acids to afford the pentacoordinated spirophosphoranes containing amino acid were studied by NMR spectra techniques. The results showed that natural alpha-amino acids had greater ability than beta-amino acids to form the pentacoordinated species, which is important in the biosynthesis and prebiotic synthesis of of oligopeptides and proteins.展开更多
The reactions of triphenylpyrylium salt 1 with various anuno acids were explored and compared. The reactions with most α-amino acids yielded decarboxylation products 2 via decarboxylation. The reactions with glutamic...The reactions of triphenylpyrylium salt 1 with various anuno acids were explored and compared. The reactions with most α-amino acids yielded decarboxylation products 2 via decarboxylation. The reactions with glutamic acid, lysine and ACC (1-aminocyclopropyl-carboxylic acid) gave triphenylpyndine 8, dimer 9 and acid 5a-acc, respectively. The reactions with βand γ-amino acids yielded triphenylpyridine by intramolecular elinunation.展开更多
为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测...为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测出17种游离氨基酸和26种游离脂肪酸,10℃发酵的虾酱中呈味氨基酸含量最高,20℃发酵的虾酱中游离脂肪酸含量最高。在低盐虾酱中共鉴定出69种挥发性化合物,包括醇类19种、醛类13种、酮类13种、酯类12种、烯类2种、醚类2种、酸类1种和其他化合物7种。10℃和15℃发酵的虾酱中醇类、酮类的相对含量较高;20℃和25℃发酵的虾酱中氨的相对含量较高。挥发性化合物的主成分分析表明,不同温度发酵的低盐虾酱中挥发性化合物可显著区分。通过正交偏最小二乘判别分析,结合变量投影重要性(variable importance in projection,VIP),共筛选出6种差异挥发性化合物(VIP>1,P<0.05),分别为3-甲基丁醇(单体及二聚体)、乙酸乙酯二聚体、丙烯酸乙酯、2-甲基丁醛二聚体和氨。聚类热图分析表明,10℃和15℃发酵的低盐虾酱风味较相似,20℃和25℃发酵的低盐虾酱风味较相似。该研究结果为推进商品化低盐虾酱的恒温发酵提供了理论参考。展开更多
通过外源施加1/600浓度(0.17%)的‘氨基酸-多肽’溶液,研究其对100 mM NaCl和200 mM NaCl胁迫条件下小麦种子萌发、幼苗生长的影响,结果表明:随着NaCl浓度的增加,小麦种子的萌发率以及幼苗的生物量、相对含水量(RWC)、叶片光合色素均不...通过外源施加1/600浓度(0.17%)的‘氨基酸-多肽’溶液,研究其对100 mM NaCl和200 mM NaCl胁迫条件下小麦种子萌发、幼苗生长的影响,结果表明:随着NaCl浓度的增加,小麦种子的萌发率以及幼苗的生物量、相对含水量(RWC)、叶片光合色素均不断减少,而叶片中丙二醛(MDA)含量和过氧化氢(H2O2)含量却不断增加.但无论是否用盐进行处理,经外源‘氨基酸-多肽’溶液处理后,小麦种子的萌发率以及叶片相对含水量(RWC)、生物量、光合色素、可溶性蛋白和脯胺酸含量以及抗氧化酶(SOD、POD、CAT)活性均显著增加,小麦叶片中的丙二醛(MDA)和H2O2的产生和积累量减少,这有利于小麦在盐环境下正常生长.因此,外源‘氨基酸-多肽’能缓解盐胁迫对小麦造成的不利影响,促进小麦的盐适应能力.展开更多
The ultrasonic velocity （U）, has been measured for three a-amino acids, namely L-lysine monohydrochloride, L-arginine and L-histidine in solutions （1 mol/L aqueous） of sodium acetate （SA）, potassium acetate （PA...The ultrasonic velocity （U）, has been measured for three a-amino acids, namely L-lysine monohydrochloride, L-arginine and L-histidine in solutions （1 mol/L aqueous） of sodium acetate （SA）, potassium acetate （PA） and calcium acetate （CA） at different temperatures （303.15, 308.15, 313.15, 318.15 and 323.15 K）. With the help of these results various ultrasonic derived parameters, viz. isentropic compressibility （Ks）, change in isentropic compressibility （△K5）, relative change in isentropic compressibility （△Kr）, specific acoustic impedance （Z）, relative association （RA）, and apparent molal compressibility （Фks） have been estimated. The results have been interpreted in the light of intermolecular interactions between solute and solvent.展开更多
文摘The acid gas absorption in four potassium based amino acid salt solutions was predicted using artificial neural network(ANN). Two hundred fifty-five experimental data points for CO_2 absorption in the four potassium based amino acid salt solutions containing potassium lysinate, potassium prolinate, potassium glycinate, and potassium taurate were used in this modeling. Amine salt solution's type, temperature, equilibrium partial pressure of acid gas, the molar concentration of the solution, molecular weight, and the boiling point were considered as inputs to ANN to prognosticate the capacity of amino acid salt solution to absorb acid gas. Regression analysis was employed to assess the performance of the network. Levenberg–Marquardt back-propagation algorithm was used to train the optimal ANN with 5:12:1 architecture. The model findings indicated that the proposed ANN has the capability to predict precisely the absorption of acid gases in various amino acid salt solutions with Mean Square Error(MSE) value of 0.0011, the Average Absolute Relative Deviation(AARD) percent of 5.54%,and the correlation coefficient(R^2) of 0.9828.
文摘Viscosities of L-leucine/L-glutamine/L-alanine/glycylglycine + 0.512 mol·kg<sup>-1</sup> aqueous K<sub>2</sub>SO<sub>4</sub>/0.512mol·kg<sup>-1</sup> aqueous KNO<sub>3</sub> solutions have been measured as a function of molal concentration of amino acids/peptides at different temperatures (298.15, 303.15, 308.15, 313.15, 318.15 and 323.15) K. Using the viscosity values of the studied systems the viscosity B-coefficients and activation parameters: , , and have been computed. The B-coefficient is a quantity of active solvodynamic measurements of solvated ion and also is overseen through magnitude and form properties of solute, and the basic effects made by means of the solute-solvent functioning. The experimental and computed parameters have been discussed in terms of ion-ion, hydrophilicion and hydrophobicion interactions operative in the systems.
文摘The reactions of 2-chloro-1,3,2-dioxaphospholane with various sodium salts of amino acids to afford the pentacoordinated spirophosphoranes containing amino acid were studied by NMR spectra techniques. The results showed that natural alpha-amino acids had greater ability than beta-amino acids to form the pentacoordinated species, which is important in the biosynthesis and prebiotic synthesis of of oligopeptides and proteins.
基金the National Natural Science Foundation of China(No.20272001)for financial support.
文摘The reactions of triphenylpyrylium salt 1 with various anuno acids were explored and compared. The reactions with most α-amino acids yielded decarboxylation products 2 via decarboxylation. The reactions with glutamic acid, lysine and ACC (1-aminocyclopropyl-carboxylic acid) gave triphenylpyndine 8, dimer 9 and acid 5a-acc, respectively. The reactions with βand γ-amino acids yielded triphenylpyridine by intramolecular elinunation.
文摘为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测出17种游离氨基酸和26种游离脂肪酸,10℃发酵的虾酱中呈味氨基酸含量最高,20℃发酵的虾酱中游离脂肪酸含量最高。在低盐虾酱中共鉴定出69种挥发性化合物,包括醇类19种、醛类13种、酮类13种、酯类12种、烯类2种、醚类2种、酸类1种和其他化合物7种。10℃和15℃发酵的虾酱中醇类、酮类的相对含量较高;20℃和25℃发酵的虾酱中氨的相对含量较高。挥发性化合物的主成分分析表明,不同温度发酵的低盐虾酱中挥发性化合物可显著区分。通过正交偏最小二乘判别分析,结合变量投影重要性(variable importance in projection,VIP),共筛选出6种差异挥发性化合物(VIP>1,P<0.05),分别为3-甲基丁醇(单体及二聚体)、乙酸乙酯二聚体、丙烯酸乙酯、2-甲基丁醛二聚体和氨。聚类热图分析表明,10℃和15℃发酵的低盐虾酱风味较相似,20℃和25℃发酵的低盐虾酱风味较相似。该研究结果为推进商品化低盐虾酱的恒温发酵提供了理论参考。
文摘通过外源施加1/600浓度(0.17%)的‘氨基酸-多肽’溶液,研究其对100 mM NaCl和200 mM NaCl胁迫条件下小麦种子萌发、幼苗生长的影响,结果表明:随着NaCl浓度的增加,小麦种子的萌发率以及幼苗的生物量、相对含水量(RWC)、叶片光合色素均不断减少,而叶片中丙二醛(MDA)含量和过氧化氢(H2O2)含量却不断增加.但无论是否用盐进行处理,经外源‘氨基酸-多肽’溶液处理后,小麦种子的萌发率以及叶片相对含水量(RWC)、生物量、光合色素、可溶性蛋白和脯胺酸含量以及抗氧化酶(SOD、POD、CAT)活性均显著增加,小麦叶片中的丙二醛(MDA)和H2O2的产生和积累量减少,这有利于小麦在盐环境下正常生长.因此,外源‘氨基酸-多肽’能缓解盐胁迫对小麦造成的不利影响,促进小麦的盐适应能力.
文摘The ultrasonic velocity （U）, has been measured for three a-amino acids, namely L-lysine monohydrochloride, L-arginine and L-histidine in solutions （1 mol/L aqueous） of sodium acetate （SA）, potassium acetate （PA） and calcium acetate （CA） at different temperatures （303.15, 308.15, 313.15, 318.15 and 323.15 K）. With the help of these results various ultrasonic derived parameters, viz. isentropic compressibility （Ks）, change in isentropic compressibility （△K5）, relative change in isentropic compressibility （△Kr）, specific acoustic impedance （Z）, relative association （RA）, and apparent molal compressibility （Фks） have been estimated. The results have been interpreted in the light of intermolecular interactions between solute and solvent.
