Spontaneous De-amination of Amino-acid Phosphates under Physiological Conditions

Abstract

AMINO-ACIDS are stable compounds which undergo de-amination only under drastic preparative conditions. De-amination of amino-acids in aqueous solutions, at physiological pH, and at room temperature occurs only in the presence of enzyme systems or by irradiation. The well-known enzymatic de-aminations are oxidative de-aminations leading to the formation of keto-acids and non-oxidative de-aminations yielding fatty acids and sometimes hydroxy acids.