Low‐Temperature Syntheses of Thioketals from Enol Ethers and Carbonyl Compounds.

Abstract

Protection Protection O 0345 Low-Temperature Syntheses of Thioketals from Enol Ethers and Carbonyl Compounds. -Carbonyl compounds and enol ethers are converted into the corresponding thioketals using TmsOTf as a stoichiometric reagent. -(MARTEL, A.; CHEWCHANWUTTIWONG, S.; DUJARDIN*, G.; BROWN, E.; Tetrahedron Lett.

The effect of microwave on the interaction of flavour compounds with G‐actin from grass carp (Catenopharyngodon idella)

“…These binding sites have the capacity to react with volatile compounds, forming irreversible chemical binding and reversible bonding. Martel et al . reported that thiol groups on the surface of proteins could react with ketones and transform into dithioketals.…”

“…36 These binding sites have the capacity to react with volatile compounds, forming irreversible chemical binding and reversible bonding. Martel et al 9 wileyonlinelibrary.com/jsfa reported that thiol groups on the surface of proteins could react with ketones and transform into dithioketals. Moreover, Zaugg et al 37 suggested that Schiff base linkages could be formed by the reaction between carbonyl compounds and free amino groups of proteins.…”

“…reported that the carboxyl group binds to proteins at the entrance to their central cavity. It has been demonstrated that ketones have the capacity to react with thiol groups and transform into dithioketals . Pérez‐Juan et al .…”

“…It has been demonstrated that ketones have the capacity to react with thiol groups and transform into dithioketals. 9 Pérez-Juan et al 10 indicated the contribution of the myofibrillar proteins to the binding of flavour compounds from fresh pork muscle. Their other work reported the binding capacity of F-actin and G-actin to aldehydes and 2-pentanone from pork meat.…”