南京农业大学Dai S F等发表在British Poultry Science的研究论文评估了食用谷氨酸盐（0g/kg和5g/kg谷氨酰胺）以及γ-氨基丁酸（GABA,0mg/kg和100mg/kg）在循环热应力条件下对鸡生胸脯肉颜色、pH值、组成以及持水力的影响。360只21d爱...南京农业大学Dai S F等发表在British Poultry Science的研究论文评估了食用谷氨酸盐（0g/kg和5g/kg谷氨酰胺）以及γ-氨基丁酸（GABA,0mg/kg和100mg/kg）在循环热应力条件下对鸡生胸脯肉颜色、pH值、组成以及持水力的影响。360只21d爱拔益加雄性幼鸡被随机分成5组（每笼中有6组,每组12只）。阳性对照组（PC）的鸡被放在一个热平衡室（22～24℃）中并辅以基础膳食。其他4组被放在循环热应力室（30～34℃）中9h（从9点至18点）。28、35、42d时,研究人员观察到了循环热应力室处理鸡胸脯肉亮度显著提高,并且pH值也显著提高;展开更多
A novel synthesis method of dipeptides containing glutamine is reported. Protected L-amino acids were prepared by using inexpensive phthaloyl as the protecting group. Then the phthaloyl-L-amino acids were condensed wi...A novel synthesis method of dipeptides containing glutamine is reported. Protected L-amino acids were prepared by using inexpensive phthaloyl as the protecting group. Then the phthaloyl-L-amino acids were condensed with glutamine salts by the mixed anhydride method to afford phthaloyl dipeptides. Subsequently, the phthaloyl was removed from the dipeptides with hydrazine hydrate. As a result, optically pure glutamine-containing dipeptides were obtained in good yields.展开更多
文摘南京农业大学Dai S F等发表在British Poultry Science的研究论文评估了食用谷氨酸盐（0g/kg和5g/kg谷氨酰胺）以及γ-氨基丁酸（GABA,0mg/kg和100mg/kg）在循环热应力条件下对鸡生胸脯肉颜色、pH值、组成以及持水力的影响。360只21d爱拔益加雄性幼鸡被随机分成5组（每笼中有6组,每组12只）。阳性对照组（PC）的鸡被放在一个热平衡室（22～24℃）中并辅以基础膳食。其他4组被放在循环热应力室（30～34℃）中9h（从9点至18点）。28、35、42d时,研究人员观察到了循环热应力室处理鸡胸脯肉亮度显著提高,并且pH值也显著提高;
基金Supported by State Innovation Fund(02CJ-13-01-16)
文摘A novel synthesis method of dipeptides containing glutamine is reported. Protected L-amino acids were prepared by using inexpensive phthaloyl as the protecting group. Then the phthaloyl-L-amino acids were condensed with glutamine salts by the mixed anhydride method to afford phthaloyl dipeptides. Subsequently, the phthaloyl was removed from the dipeptides with hydrazine hydrate. As a result, optically pure glutamine-containing dipeptides were obtained in good yields.
