• Food Science and Biotechnology
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• v.17 no.5
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• pp.931-939
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• 2008

The objective of this study was to investigate the enolization reaction and the antioxidant activity of caramelization products (CPs) obtained by caramelization browning of glucose and fructose solutions prepared at a pH ranging from 7.0 to 12.0 at varying temperatures ($80-180^{\circ}C$). The degradation of sugars rapidly increased at a high alkaline pH (10.0-12.0), and fructose degraded more rapidly than glucose (p<0.05). As the pH increased, the degree of sugar enolization was higher in fructose than in glucose. Browning and the formation of intermediate degradation products increased with the increase in heating temperatures. The browning development was dependent upon the type of sugar, and it was generally higher at alkaline pH than at neutral pH. The reducing power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the CPs increased with the increase in browning and formation of large amounts of intermediates. Therefore, the CPs with pronounced antioxidant activity can be prepared by heating fructose or glucose solutions that have a very alkaline pH to high temperatures.

• Journal of Photoscience
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• v.9 no.1
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• pp.13-15
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• 2002

The structurally rigid $\alpha$-(o-alkylphenyl) acetophenone derivatives lacking $\beta$-hydrogens, 3,3-dimethyl-2-o-tolylibdan-1-one and 2-o-tolyl-benzofuran-3-one, were prepared and their photochemical behaviors were examined. The former did not give any photoproduct while the latter turned into its enol tautomer. The difference of reactivity of two ketones was attributed to aromatic character of the extol of the benzofuranone. It was concluded that the reaction occurred via photoinduced 1,3-H transfer.

• Proceedings of the Optical Society of Korea Conference
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• 2008.02a
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• pp.319-320
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• 2008

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.297-303
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• 2010

The present study compared the Maillard reaction products (MRPs) derived from aqueous and ethanolic fructoseglycine and its oligomer (dimer and trimer) solutions. The pH was lower in glycine (G) than in diglycine (DG) and triglycine (TG) in both aqueous and ethanolic solutions, but the pH difference between the DG and TG was not significant. MRPs derived from the DG had a greater absorbance at 294 and 420 nm in ethanolic solution than in an aqueous solution. In particular, the loss of sugar was higher in ethanolic solution than in aqueous solution. Enolization of fructose was observed in both aqueous and ethanolic MRP solutions; however, enolization was not observed for the G in aqueous MRP solutions. The glycine oligomer content in ethanolic MRP solutions remained higher than that in aqueous MRP solutions. Furthermore, neither diglycine nor triglycine were detected in the G aqueous or ethanolic MRP solutions, while triglycine was detected in both the DG aqueous and ethanolic MRP solutions. Absorption in the ultraviolet-visible (UV-Vis) spectra was higher with MRPs derived from the ethanolic solution than with those derived from the aqueous solution. MRPs derived from the DG in an ethanolic solution showed the highest absorption intensity.

• Journal of the Korean Chemical Society
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• v.25 no.1
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• pp.44-49
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• 1981

Bromination of acetoacteanilide in non-polar medium gives the r-brominated derivative. This unexpected result may be due to the steric hinderance during the enolization of the substrate. The structure of r-bromoacetoacetanilide can be assigned on the basis of its 1H NMR spectrum. Additional evidence is provided by making derivatives, whick proceed without skeletal rearrangements. Structural similarity of 2-(N-phenylcarbamoyl)methylene-1,4-oxathiane with carboxin which is used as a potent fungicide prompted our investigation of the 1,4-oxathiane synthesis. It is prepared from the reaction of r-bromoacetoacetanilide with mercaptoethanol followed by acidic dehydration in high yield.

• Journal of the Korean Chemical Society
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• v.16 no.2
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• pp.84-92
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• 1972

A mechanism for the ring formation of nickel phthalocyanine (Ni-Pc) has been proposed based on chemical kinetics. The effect of the catalyst on the rate was examined, and ammonium molybdate has been found to be the most effective. The reaction order of the ring formation was determined to be of the 1st order over all, with only the concentration of urea affecting the rate of the ring formation. All the results including thermodynamic parameters support a conclusion that the rate-determining step seems to be the enolization of the urea-catalyst transition complex, followed by fast decomposition of the tautomeric enolized urea into ammonia and isocyanic acid. These intermediates then reacted with the phthalic anhydride to form imino and diimino-phthalimide, which condense to form nickel phthalocyanine in the presence of the nickel cation.

• Bulletin of the Korean Chemical Society
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• v.22 no.2
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• pp.149-153
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• 2001

A new methodology for construction of dihydro-1,4-dioxin skeleton was described. Introduction of thio group at the ${\alpha}-position$ of 8 followed by chlorination gave 11, which was to prevent an enolization as well as to promote the facile nucleophilic substitution reaction of ethylene glycol giving 16 in equilibrium with cyclic ether 19. Removal of thio group of 19 and dehydration in the presence of an acid catalyst gave dihydro-1,4-dioxin 21. In case of electron withdrawing trifluoromethyl group is subsituted in C-2, 18 was converted to the corresponding dihydro-1,4-dioxin 20 by the halogenation of hydroxy followed by treatment of triethylamine.

• Bulletin of the Korean Chemical Society
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• v.29 no.8
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• pp.1519-1524
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• 2008

We have investigated the photophysics of the acetone radical cation in the vacuum ultraviolet energy region by multiphoton ionization combined with time-of-flight mass spectrometry in a cluster beam. We have found that the loss of methyl radical from the acetone radical cations is remarkably suppressed at 10.5 eV when they are solvated by a few neutral acetone molecules. The cluster ion mass spectra obtained by nanosecond and picosecond laser pulses reveal that there are intermolecular processes, occurring in several tens of picoseconds, which are responsible for the survival of the acetone cations in clusters. This remarkable solvation effect on the yield of the methyl radical loss from the acetone cation can be rationalized by the intracluster vibrational energy redistribution and the self-catalyzed enolization which compete with the methyl radical loss process.

• Bulletin of the Korean Chemical Society
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• v.23 no.6
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• pp.837-845
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• 2002

Based on ab initio calculations at the MP2(FULL)/6-31+G**//RHF/6-31G** level, we compare the energetic and mechanistic features of a model reaction for catalytic action of Δ?-3-ketosteroid isomerase (KSL,E.C.5.3,3.1) with those of a corresponding nonenzymatic reaction in aqueous solution. The results show that the two catalytic acid residues,Tyr14 and Asp99, can lower the free energy of activation by 8.6kcal/mol, which is in good agreement with the experimentally predicted~9 kcal/mol,contribution of electrophilic catalyses to the whole enzymatic rate enhancement. The dienolate intermediate formed by proton transfer from the substrate carbon acid to the catalytic base residue (Asp38) ins predicted to be stabilized by 12.0 kcal/mol in the enzymatic reaction, making its formation thermodynamically favorable. It has been argued that enzymes catalyzing the reactions of carbon acids should resolve the thermodynamic problem of stabilizing the enolate intermediate as well as the kinetic porblem of lowering the free energy of activation for porton abstraction. We find that KSI can successfully overcome the thermodynamic difficulty ingerent in the nonenzymatic reaction through the electrophilic catalyses of the two acid residues. Owing to the stabilization of dienolate intermediate, the reketonization step could influence the overall reaction rate more significantly in the KSI- catalyzed reaction than in the nonenzymatic reaction, further supporting the previous experimental findings. However, the electrophilic catalyses alone cannot account for the whole catalygic capability (12-13 kcal/mol), confiming the earlier experimental implications for the invement of additional catalytic components. The present computational study indicates clearly how catalytic residues of KSI resolve the fundamental problems associated with the entropic penalty for forming the rate-limiting transition state and its destabilization in the bulk solvation environment.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.287-296
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• 2010

This study was designed to investigate the influence of the pH and enantiomer on the antioxidant activity of Maillard reaction mixture solution in model systems. The loss of glucose in MRPs did not show different characteristics for the different amino acid enantiomers; however, the concentration of glucose decreased as the pH levels increased. The enolization of sugars was observed in all MRP samples according to increase of pH levels. In addition, D-amino acids were detected in L-amino acid systems and L-amino acids could also be observed in D-amino acid systems. Formation of the isomer was the highest in the Glc/L-Lys system. The browning development increased as pH levels increased; however, browning development did not show different characteristics based on the use of L- versus D-isomers of the same amino acid. The L- and D-isomers show different absorption values in the UV-Vis spectra, but the absorption patterns display a similar shape. The antioxidant activities of MRPs derived from the Glc/Gly, Glc/L-Asn and Glc/D-Asn systems at pH 7.0 were greater compared to those of pH 4.0 and pH 10.0. The antioxidant activities of MRPs derived from the Glc/L-Lys and Glc/D-Lys systems decreased as the pH increased. In addition, the results show that the MRPs derived from the D-isomers have similar antioxidant activities as those from L-isomer. Therefore, the MRPs have the different antioxidant activities on the basis of the pH level, but not on the basis of different amino acid enantiomers.