ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Stability of N-acetylglutamine (NAQ) in aqueous solutions from pH 2.0 to 8.0 and at 100 °C and in a liquid nutritional product was compared to glutamine using an improved HPLC method that allowed quantitation of degradation products. NAQ was stable for 6 mo at pH 〉 4.0 at about 20 °C. N-acetylglutamic acid, the major degradation, was found in samples stored for ≥ 2 wk. At pH 4.0 and higher, it remained at 〈 1% through 6 mo. At pH 2.0 and 3.0, N-(2,6-dioxo-3-piperidinyl) acetamide was also detected. Pyroglutamic acid formed at pH ≤ 3.0. No degradation of NAQ was observed in a liquid nutritional product (pH = 6.5) after 3 mo.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb11415.x
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