title: Study of chemobiological reactions. 1. Selectivity of aromatic amino compounds and saccharides in glycosylation reactions.
abstract: The reactivities between saccharides and primary amino compounds were studied by liquid chromatography on an amino-bonded column and by measurement of the reaction rates of aromatic amines with saccharides. The recoveries from the column and the reaction rates were correlated with their physicochemical properties calculated by the CAChe program. The reactivities between amines and saccharides correlated well with their hydrogen bonding energies calculated by molecular mechanics.
authors: School of Pharmaceutical Sciences, Kitasato University, Tokyo, Japan.
authors: T
authors: T
authors: Kinoshita
authors: M
authors: M
authors: Miyayama
authors: Y
authors: Y
authors: Kyodo
authors: Y
authors: Y
authors: Kamitani
authors: M
authors: M
authors: Miyamasu
authors: N
authors: N
authors: Nimura
authors: T
authors: T
authors: Hanai
mesh_terms: D000588:Amines / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry*; D002853:Chromatography, Liquid; D006031:Glycosylation; D006860:Hydrogen Bonding; D007700:Kinetics
chemical_list: D000588:Amines; D002241:Carbohydrates