Premium
THE POSSIBLE INVOLVEMENT OF Cu 2+ PEPTIDE/PROTEIN COMPLEXES IN THE FORMATION OF ETHYL CARBAMATE
Author(s) -
Riffkin Harry L.,
Wilson Robert,
Bringhurst Thomas A.
Publication year - 1989
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1989.tb04619.x
Subject(s) - ethyl carbamate , chemistry , carbamate , ethanol , copper , bovine serum albumin , distillation , chromatography , gluten , organic chemistry , medicinal chemistry , biochemistry , food science , wine
Ethanolic solutions of bovine serum albumin or wheat gluten were shown to form ethyl carbamate subsequent to distillation or reflux in the presence of copper. Substitution of propanol for ethanol resulted in the formation of propyl carbamate. The reflux of an ethanolic solution of essential amino acids, in the presence of copper, did not result in significant formation of ethyl carbamate.