| dc.creator |
Demiralay, EC |
|
| dc.creator |
Ozkan, G |
|
| dc.date |
2004-11-01T01:00:00Z |
|
| dc.date.accessioned |
2021-12-03T12:02:41Z |
|
| dc.date.available |
2021-12-03T12:02:41Z |
|
| dc.identifier |
cb9c5306-62b7-49aa-a293-ce3eba385eae |
|
| dc.identifier |
10.1365/s10337-004-0421-7 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/cb9c5306-62b7-49aa-a293-ce3eba385eae/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/94900 |
|
| dc.description |
alpha-Aspartame (L-alpha-aspartyl-L-phenylalanine methyl ester) is increasingly being used in wide variety of commonly consumed food products. This structure contains ester and peptide bonds. The ester linkage may hydrolyze to produce L-alpha-aspartyl-L-phenylalanine or cyclohydrolyze to produce the corresponding cliketopiperazine ring. This ring can open to form L-alpha-aspartyl-Lphenylalanine and ultimately this compound can hydrolyze to L-phenylalanine and L-aspartic acid. The pH, buffer type, concentration, the presence of water and temperature are other important factors affecting its stability. Because a-aspartame can lose its sweetness under these conditions determination of aspartame and its breakdown products is extremely important for diet foods quality. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Optimization strategy for isocratic separation of alpha-aspartame and its breakdown products by reversed phase liquid chromatography |
|
| dc.type |
info:eu-repo/semantics/article |
|