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Koketsu et al., 1992 - Google Patents

Preparation of N-acetylneuraminic acid from delipidated egg yolk

Koketsu et al., 1992

Document ID
11608118780558497472
Author
Koketsu M
Juneja L
Kawanami H
Kim M
Yamamoto T
Publication year
Publication venue
Glycoconjugate journal

External Links

Snippet

Egg yolk, a large proportion of the egg, was studied for the preparation of N- acetylneuraminic acid (Neu5Ac). The delipidated hen egg yolk (DEY; 500 kg containing 0.2% w/w, Neu5Ac) was hydrolysed with HCl (pH 1.4) at 80° C and neutralized with NaOH …
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Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
    • C07H15/02—Acyclic radicals, not substituted by cyclic structures
    • C07H15/04—Acyclic radicals, not substituted by cyclic structures attached to an oxygen atom of the saccharide radical

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