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Handbook of
BIOCHEMISTRY and
MOLECULAR BIOLOGY
Fifth Edition
Handbook of
BIOCHEMISTRY and
MOLECULAR BIOLOGY
Fifth Edition
Edited by
Roger L. Lundblad
Fiona M. Macdonald
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and
information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors
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Preface...................................................................................................................................................................................................................................xi
Acknowledgments........................................................................................................................................................................................................... xiii
Editors..................................................................................................................................................................................................................................xv
vii
viii Table of Contents
This is the fifth edition of the Handbook of Biochemistry and such for the 6th edition. We do not expect to go back again to
Molecular Biology. The first edition was published as a single previous volumes for additional material. It is intended that
volume in 1968 under the guidance of Herbert Sober. The the Handbook of Biochemistry and Molecular Biology serve as
second edition appeared in 1970 and the third, with Gerald repository of data on the properties of biochemicals and it is
Fasman as editor, appeared in eight volumes published in not intended to serve as textbook. As such, some exciting areas
1975–6. This increase in size reflected the rapid advances in of molecular biology are not included. There is comfort in that
knowledge in the then relatively new field of molecular biology. such work is extensively covered in other reviews. The advent
The 4th edition of the Handbook of Biochemistry and Molecular of electronic media allows for more frequent updating and it is
Biology was published in 2010 with the goal of retaining mate- hoped that any infelicities in our selection may be readily recti-
rial from the previous editions as well as incorporating some fied. Additionally, suggestions on new topics for this Handbook
new material. and notification of errors are always appreciated. Address all
It is intended that current Handbook of Biochemistry comments to Editor, Handbook of Biochemistry and Molecular
and Molecular Biology be a companion volume to the CRC Biology, Taylor & Francis Group, 6000 Broken Sound Parkway
Handbook of Chemistry and Physics—a single volume ready- NW, Suite 300, Boca Raton, FL 33487.
reference work that will find a home on the bookshelves of
biochemists and molecular biologists everywhere. We have Roger L. Lundblad
retained material from the fourth edition as well as including University of North Carolina
a large amount of material from the third edition. It is recog-
nized that some of this material is dated but it was our intent to Fiona M. Macdonald
convert this material to electronic copy with the goal of revising University of London
xi
ACKNOWLEDGMENTS
This work would not have been possible without the outstand- Plapp of the University of Iowa provided insight and support. We
ing support of the various research librarians at the University also acknowledge the useful comments of Professor Ed Dennis
of North Carolina at Chapel Hill. The work of Max Bowman and of the University of California at San Diego as well as Professor
her colleagues in Interlibrary Loan was critical. Danielle Zarfati Michael Boutros of the German Cancer Research Center and
of CRC Press pulled all the “stuff” together for production and Heidelberg University. However, the editors take all responsibil-
without the skill and arduous work of Glenon Butler, also of CRC ity for the selection of content.
Press, production would not have happened. Professor Bryce
xiii
EDITORS
Roger L. Lundblad is a native of San Francisco, California. Chapel Hill. He is the author of more than 150 journal publications
He received his undergraduate education at Pacific Lutheran and a number of reference texts and an editor of several books. He
University and his PhD in biochemistry from the University is the past editor-in-chief of several biotechnology journals.
of Washington. After postdoctoral work in the laboratories of
Stanford Moore and William Stein at the Rockefeller University, Fiona M. Macdonald received her BSc in chemistry from
he joined the faculty of the University of North Carolina at Chapel Durham University, UK. She obtained her PhD in inorganic bio-
Hill. He joined the Hyland Division of Baxter Healthcare in 1990. chemistry from Birkbeck College, University of London, studying
Currently Dr. Lundblad is an independent consultant and writer under Peter Sadler. Having spent most of her career in scientific
in biotechnology in Chapel Hill, North Carolina. He is an adjunct publishing, she is now at Taylor & Francis Group and is involved
professor of pathology at the University of North Carolina at in developing chemical information products.
xv
Section I •
Amino Acids, Peptides, and Proteins
This table gives selected properties of some important amino Energy of Formation of Amino Acids and Related Compounds” on
acids and closely related compounds. The first part of the table p. 69 of this Handbook. Absorption spectra and optical rotation
lists the 20 “standard” amino acids that are the basic constitu- data can be found in Reference 3. Partial molar volume is taken
ents of proteins. The second part includes other amino acids and from Reference 5; other thermodynamic properties, including
related compounds of biochemical importance. Within each part solubility as a function of temperature, are given in References 3
of the table the compounds are listed by name in alphabetical and 5. Most of the pK values come from References 1, 6, and 7.
order. Structures are given in the following table.
References
Symbol: Three-letter symbol for the standard amino acids
Mr: Molecular weight 1. Dawson, R. M. C., Elliott, D. C., Elliott, W. H., and Jones, K. M.,
tm: Melting point Data for Biochemical Research, Third Edition, Clarendon Press,
pKa, pKb, pKc, pKd: Negative of the logarithm of the acid dis- Oxford, 1986.
2. O’Neil, Maryadele J., Ed., The Merck Index, Fourteenth Edition,
sociation constants for the COOH and NH2 groups (and, in
Merck & Co., Rahway, NJ, 2006.
some cases, other groups) in the molecule (at 25°C) 3. Sober, H. A., Ed., CRC Handbook of Biochemistry. Selected Data for
pI: pH at the isoelectric point Molecular Biology, CRC Press, Boca Raton, FL, 1968.
S: Solubility in water in units of grams of compound per 4. Voet, D., and Voet, J. G., Biochemistry, Second Edition, John Wiley
kilogram of water; a temperature of 25°C is understood & Sons, New York, 1995.
unless otherwise stated in a superscript. When quantita- 5. Hinz, H. J., Ed., Thermodynamic Data for Biochemistry and
tive data are not available, the notations sl.s. (for slightly Biotechnology, Springer–Verlag, Heidelberg, 1986.
6. Fasman, G. D., Ed. Practical Handbook of Biochemistry and
soluble), s. (for soluble), and v.s. (for very soluble) are used.
Molecular Biology, CRC Press, Boca Raton, FL, 1989.
V20: Partial molar volume in aqueous solution at infinite dilution 7. Smith, R. M., and Martell, A. E., NIST Standard Reference
(at 25°C) Database 46: Critically Selected Stability Constants of Metal
Complexes Database, Version 3.0, National Institute of Standards
Data on the enthalpy of formation of many of these compounds and Technology, Gaithersburg, MD, 1997.
are included in the table “Heat of Combustion, Enthalpy and Free 8. Ramasami, P., J. Chem. Eng. Data, 47, 1164, 2002.
V20/cm3
Symbol Name Mol. Form Mr tm/°C pKa pKb pKc pKd pI S/g kg−1 mol−1
Ala l-Alanine C3H7NO2 89.09 297 2.33 9.71 6.00 166.9 60.54
Arg l-Arginine C6H14N4O2 174.20 244 2.03 9.00 12.10 10.76 182.6 127.42
Asn l-Asparagine C4H8N2O3 132.12 235 2.16 8.73 5.41 25.1 78.0
Asp l-Aspartic acid C4H7NO4 133.10 270 1.95 9.66 3.71 2.77 5.04 74.8
Cys l-Cysteine C3H7NO2S 121.16 240 1.91 10.28 8.14 5.07 v.s. 73.45
Gln l-Glutamine C5H10N2O3 146.14 185 2.18 9.00 5.65 42.5
Glu l-Glutamic acid C5H9NO4 147.13 160 2.16 9.58 4.15 3.22 8.6 89.85
Gly Glycine C2H5NO2 75.07 290 2.34 9.58 5.97 250.2 43.26
His l-Histidine C6H9N3O2 155.15 287 1.70 9.09 6.04 7.59 43.5 98.3
Ile l-Isoleucine C6H13NO2 131.17 284 2.26 9.60 6.02 34.2 105.80
Leu l-Leucine C6H13NO2 131.17 293 2.32 9.58 5.98 22.0 107.77
Lys l-Lysine C6H14N2O2 146.19 224 2.15 9.16 10.67 9.74 5.8 108.5
Met l-Methionine C5H11NO2S 149.21 281 2.16 9.08 5.74 56 105.57
Phe l-Phenylalanine C9H11NO2 165.19 283 2.18 9.09 5.48 27.9 121.5
Pro l-Proline C5H9NO2 115.13 221 1.95 10.47 6.30 1622 82.76
Ser l-Serine C3H7NO3 105.09 228 2.13 9.05 5.68 250 60.62
Thr l-Threonine C4H9NO3 119.12 256 2.20 8.96 5.60 98.1 76.90
Trp l-Tryptophan C11H12N2O2 204.23 289 2.38 9.34 5.89 13.2 143.8
Tyr l-Tyrosine C9H11NO3 181.19 343 2.24 9.04 10.10 5.66 0.46
Val l-Valine C5H11NO2 117.15 315 2.27 9.52 5.96 88 90.75
N-Acetylglutamic acid C7H11NO5 189.17 199 s.
N 6-Acetyl-l-lysine C8H16N2O3 188.22 265 2.12 9.51
β-Alanine C3H7NO2 89.09 200 3.51 10.08 723.6 58.28
2-Aminoadipic acid C6H11NO4 161.16 207 2.14 4.21 9.77 3.18 2.240
2
Properties of Amino Acids 3
OH OH
O NH2 OH
O O O
HS OH O O
NH2 H2N
NH2 NH2 OH
l-Cysteine (Cys) l-Glutamine (Gln) L-Glutamic acid (Glu) Glycine (Gly)
O
O O O
HO N
H2N
NH2 OH OH OH
N
H NH2 NH2 NH2
L-Histidine (His) L-Isoleucine (Ile) L-Leucine (Leu) L-Lysine (Lys)
O O O
S OH OH
OH N HO OH
NH2 NH2 H O NH2
L-Methionine (Met) L-Phenylalanine (Phe) L-Proline (Pro) L-Serine (Ser)
O
OH O O
O
OH
OH OH
NH2 OH
NH2 N NH2
H HO NH2
L-Threonine (Thr) L-Tryptophan (Trp) L-Tyrosine (Tyr) L-Valine (Val)
O NH O O OH
HO OH O O
HO N OH O
H NH2 OH
O O NH2 H2N OH
N-Acetylglutamic acid N 6-Acetyl-L-lysine β-Alanine 2-Aminoadipic acid
OH NH2 O OH OH
NH2 H2N H2N
OH O O
DL-2-Aminobutanoic acid DL-3-Aminobutanoic acid 4-Aminobutanoic acid 6-Aminohexanoic acid
O NH2
OH O
H 2N OH H2N OH H2N OH
O
L-3-Amino-2-methylpropa- 2-Amino-2-methylpropanoic O O
noic acid acid 5-Amino-4-oxopentanoic acid 5-Aminopentanoic acid
OH
OH OH
O O N O NH O N
N O O O H2N NH
HO O HO N NH2 N
H H2N H
NH2 NH2 O OH O
Azaserine Canavanine L-γ-Carboxyglutamic acid Carnosine
Properties of Amino Acids 5
O
Br
I NH2
O OH
H2N HO OH NH2
OH HO HO
NH2 O NH2 Br I OH
2,4-Diaminobutanoic acid 3,5-Dibromo-L-tyrosine 3,5-Diiodo-L-tyrosine Dopamine
O OH NH2 H2N
H N
S N OH
OH H2N O HN N
H N
NH2 O O H
L-Ethionine N-Glycylglycine Guanidinoacetic acid Histamine
HO
O O NH2 O
HS S OH HO OH
OH HO S OH N
NH2 NH2 O NH2 H O
L-Homocysteine Homocystine L-Homoserine trans-4-Hydroxy-L-proline
O O
O NH2
OH O O OH
OH
NH2 NH2
HO HO S H HO
O
I NH2 NH2 NH2 OH
L-3-Iodotyrosine L-Kynurenine L-Lanthionine Levodopa
HO N O O O
NH2 OH OH
N H2N OH
NH2 NH2 NH2
L-1-Methylhistidine L-Norleucine L-Norvaline L-Ornithine
O O
P OH O H2N O
HO O OH O H S
HO N OH
NH2 H O N O
OH
O-Phosphoserine L-Pyroglutamic acid Sarcosine Taurine
O I
I OH
HO
NH2
O I
I
L-Thyroxine
DATA ON THE NATURALLY OCCURRING AMINO ACIDS
Elizabeth Dodd Mooz
The amino acids included in these tables are those for which reli- The compounds listed in Sections A to N are known to be
able evidence exists for their occurrence in nature. These tables are of the l configuration. Section O contains some of the d amino
intended as a guide to the primary literature in which the isolation acids which occur naturally. This last section is not intended
and characterization of the amino acids are reported. Originally, to be complete since most properties of the d amino acids cor-
it was planned to include more factual data on the chemical and respond to those of their l enantiomorphs. Therefore, emphasis
physical properties of these compounds; however, the many dif- was placed on including those d amino acids whose l isomers
ferent conditions employed by various authors in measuring these have not been found in nature. The reader will find additional
properties (i.e., chromatography and spectral data) made them dif- information on the d amino acids in the review by Corrigan 263
ficult to arrange into useful tables. The rotation values are as given and in the book by Meister.1
in the references cited; unfortunately, in some cases there is no Compilation of data for these tables was completed in
information given on temperature, solvent, or concentration. December 1974. Appreciation is expressed to Doctors L. Fowden,
The investigator employing the data in these tables is urged John F. Thompson, Peter Müller, and M. Bodanszky who were
to refer to the original articles in order to evaluate for himself helpful in supplying recent references and to Dr. David Pruess
the reliability of the information reported. These references are who made review material available to me prior to its publica-
intended to be informative to the reader rather than to give credit tion. A special word of thanks to Dr. Alton Meister who made
to individual scientists who published the original reports. Thus available reprints of journal articles which I was not able to
not all published material is cited. obtain.
6
DATA ON THE NATURALLY OCCURRING AMINO ACIDS (Continued)
References
Isolation and Chroma-
No. Amino Acid (Synonym) Source Formula (Mol Wt) Melting Point °Ca [α]Db pKa Purification tography Chemistry Spectral Data
(a mushroom)
7 α-Aminoheptanoic acid Claviceps purpures C7H15NO2 (145.21) – – – 14 14 – –
7a 2-Amino-4,5-hexadienoic acid Amanita solitaria C6H9NO2 (127.16) 200° (dec) (14a) – – 14a – – 14a
8 2-Amino-4-hexenoic acid Ilamycin C6H11NO2 (129.17) – – – 15 15 – –
8a 2-Amino-4-hydroxyhept-6-ynoic acid Euphoria longan C7H11NO3 (157.19) – 20 20
−27 (c 2, H2O) −8 (c 1, 5 N HCl) – 15a 15a – 15a
(15a)
8b 2-Amino-6-hydroxy-4-methyl-4-hexenoic acid Aesculus California C7H13NO3 (159.21) – −3120 (c 2.2, H2O) – 23b 23b – 15b
seeds
+220 (c 1.1, 5 N HCl) (23b)
8c 2-Amino-4-hydroxy-5-methylhexenoic acid Euphoria longan C7H11NO3 (157.19) – −2720 (c 2, H2O) −1320 (c 1, 5 N HCl) – 15a – 15a 15a
(15a)
8d 2-Amino-3-hydroxy-methyl-3-pentenoic acid Bankera fuligineoalba C6H11NO3 (145.18) 160–161° (dec) +18225 (c 0.8, H2O) – 13 13 13 13
(13)
+20125 (c 0 8, 0 3 N HCl) (13)
9 α-Aminoisobutyric acid Iris tingitana, muscle C4H9NO2 (103.12) 200° (dec) – 2.36 16 16 – –
protein 10.21 (290)
10 β-Aminoisobutyric acid Iris tingitana C4H9NO2 (103.12) 179° (17) −2126 (c 0.43, H2O) (17) – 17 17 17 17
10a 2-Amino-4-methoxy-trans-3-butenoic acid Pseudomonas C6H9NO3 (131.15) – – – 17a 17b – 17a, 17b
aeruginosa
11 γ-Amino-α-methylenebutyric acid Arachis hypogaea C4H9NO2 (115.13) 152° (18) – – 18 18 18 –
(groundnut plants)
12 2-Amino-4-methylhexanoic acid Aesculus californica C7H15NO2 (145.21) – −220 (c 1, H2O) (19) +2420 – 19 19 19 19
(homoisoleucine) seeds (c 0.87, 5 N HCl) (19)
13 2-Amino-4-methyl-4-hexenoic acid Aesculus californica C7H13NO2 (143.19) – −6120 (c 2.4, H2O) (19) −36 – 19 19 19 19
seeds (c 1.2, 6 N HCl) (19)
13a 2-Amino-4-methyl-5-hexenoic acid Streptomyces species C7H13NO2 (143.21) 260° (dec) (19a) −9.6° (c 1.78, H2O) +5.7° – 19a 19a – 19a
(c 0.7, 1 N HCl) (99a)
7
8
DATA ON THE NATURALLY OCCURRING AMINO ACIDS (Continued)
References
Isolation and Chroma-
No. Amino Acid (Synonym) Source Formula (Mol Wt) Melting Point °Ca [α]Db pKa Purification tography Chemistry Spectral Data
14 2-Amino-5-methyl-4-hexenoic acid Leucocortinarius C7H13NO2 (143.19) 260–270° (dec) −45.923 (c 0.47, H2O) −723 (c 0.4, 1 – 22, 22a 22a – 22a
bulbiger (22a) N HCl) (22a)
14a 2-Amino-4-methyl-5-hexenoic acid Euphoria longan C7H11NO2 (141.19) – −3320 (c 2, H2O) −2720 (c 1, 5 N HCl) – 15a – 15a 15a
(15a)
15 α-Aminooctanoic acid Aspergillus atypigue C8H17NO2 (159.23) – – – 23 23 23 23
15a 2-Amino-4-pentynoic acid Streptomyces sp. #8–4 C5H7NO2 (113.13) 241–242° (dec) −31.125 (c 1, H2O) −5.525 (c 1, 5 N – 23a 23a 23a 23a
(23a) HCl) (23a)
15a′ cis-α-(Carboxycyclopropyl)glycine Aesculus parviflora C6H9NO4 (159.16) – +2520 (c 1, H2O) +58 (c 0.5, 5 N HCl) – 23a′ 23a′ – 23a′
(23a′)
15b trans-α-(Carboxycyclopropyl)glycine Blighia sapida C6H9NO4 (159.16) – +10720 (c 2, H2O) +14620 (c 1, 5 N – 23a′ 23a′ – 23a′
HCl) (23a′)
15b′ trans-α-(2-Carboxymethylcyclopropyl)glycine Blighia unijugata C7H11NO4 (173.19) – +1220 (c 1, H2O) +4520 (c 0.5, 5 N – 99a 99a – 99a
HCl) (99a)
15c γ-Glutamyl-2-amino-4-methylhex-4-enoic acid Aesculus californica C12H20N2O5 (272.34) – +1720 (c 3, H2O) (23b) – 23b 23b – –
seeds
References
Isolation and Chroma-
No. Amino Acid (Synonym) Source Formula (Mol Wt) Melting Point °Ca [α]Db pKa Purification tography Chemistry Spectral Data
27 Aspartic acid (α-aminosuccinic acid) Conglutin, legumin C4H7NO4 (133.10) 270° (1) +5.0525 (c 2, H2O)+25.425 (c 2, 1.88 43 3 41 41
5 N HCl) (1) 3.65
9.60 (1)
28 Ethylasparagine Ecballium elaterium, C6H12N2O3 (160.19) – – – 45 45 45 45
Bryonia dioica
29 γ-Ethylideneglutamic acid Mimosa C7H11NO4 (173.18) – +2120 (c 2.8, H2O) (47)+38.320 – 46 46 – 46
(c 1.4, 6 N HCl) (47)
30 N-Fumarylalanine Penicillium recticulosum C7H9NO5 (187.16) 229° (48) – – 48 – 48 –
31 Gluten-fibrin 25 28 2.19 49 3 50 50
Glutamic acid (α-aminoglutaric acid) C5H9NO4 (147.13) 249° (1) +12 (c 2, H2O)+31.8 (c 2,
hydrolyzates 5 N HCl) (1) 4.25
9.67 (1)
32 Glutamine (α-aminoglutaramic acid) Beet juice C5H10N2O3 (146.15) 185° (1) +6.325 (c 2, H2O)+31.825 2.17 51 3 50 50
(c 2, 1 N HCl) (1) 9.13 (1)
33 N5-Isopropylglutamine Lunaria annua C8H16N2O3 (188.23) – +7.122 (c 1.7, H2O) (53) – 53 53 53 –
Data on the Naturally Occurring Amino Acids
References
Isolation and Chroma-
No. Amino Acid (Synonym) Source Formula (Mol Wt) Melting Point °Ca [α]Db pKa Purification tography Chemistry Spectral Data
47 α,γ-Diaminobutyric acid (γ-aminobutyrine) Glumamycin C4H10N2O2 (134.14) – +7.225 (c 2, H2O) 1.85 68 68 68 –
10.50 (20)
+14.618 (c 3.67, H2O)g (290) 8.28
+14.610 (c 3.67, H2O)g (290)
48 3,5-Diaminohexanoic acid Clostridium stricklandii C6H14N2O2 (146.19) 204–208° (69) – – 69 69 69 69
48a 2,6-Diamino-7-hydroxyazelaic acid Bacillus brevis (edeine A C9H18N2O15 (234.29) – – – 69a 69a 69a –
and B)
49 α,β-Diaminopropionic acid (β-aminoalanine) Mimosa C3H8N2O2 (104.11) – – 1.23 70 70 70 –
6.73
9.56 (20)
49a N ε,N ε-Dimethyllysine Human urine C8H18N2O2 (174.28) 214–216° (dec) – – 70a 70a – 70a
(70a)
49b N 5-Iminoethylornithine Streptomyces broth C7H15N3O2 (173.25) 226–229° (70b) +20.625 (c 1, 5 N HCl) (70b) 1.97 70b 70b – 70b
8.86
11.83 (70b)
50 Lathyrus factor (β-N-(γ-glutamyl) Lathyrus pusillus C8H13N3O3 (199.22) 193–194° (72) +2818 (c 1, 6 N HCl) (72) 2.2 71 72 72 72
aminopropionitrile) 9.14
51 Lysine (α,ε-diaminocaproic acid) Casein C6H14N2O2 (146.19) 224–225° (dec) +14.620 (H2O) (73) 2.16 74 3 75 –
(73) 9.18
10.79 (290)
52 β-Lysine (isolysine; β,ε-diaminocaproic acid) Viomycin C6H14N2O2 (146.19) 240–241° (76) – – 76 76 76 76
53 Lysopine N 2-(d-1-carboxyethyl)-lysine Calf thymus histone C9H18N2O4 (204.25) 157–160° (77) +18 (c 1.4, H2O) (77) – 78 78 77 77
54 ε-N-Methyllysine Calf thymus histone C7H16N2O2 (160.23) – – – 79 79 – 79
55 Ornithine (α,δ-diaminovaleric acid) Asplenium nidus C5H12H2O2 (132.16) – +12.1 (c 2, H2O) 1.71 60 60 81 81
8.69
+28.4 (c 2, 5 N HCl) (1) 10.76 (290)
55a 4-Oxalysine Streptomyces C5N12N2O3 (148.19) – – – 81a 81a – 81a
56 β-N-Oxalyl-α,β-diaminopropionic acid Lathyrus sativus C5H8N2O3 (176.13) 206° (dec) (82) 27
−36.9 (c 0.66, 4 N HCl) (82) 1.95 82 82 82 82
2.95
9.25 (82)
56a β-Putreanine [N-(4-aminobutyl)-3- Bovine brain C7H16N2O2 (160.25) 250–251° (dec) – 3.2 82a 82a – 82a
aminopropionic acid] (82a) 9.4
11.2 (82a)
References
Isolation and Chroma-
No. Amino Acid (Synonym) Source Formula (Mol Wt) Melting Point °Ca [α]Db pKa Purification tography Chemistry Spectral Data
59 2,3-Diaminosuccinic acid Streptomyces rimosus C4H8N2O4 (148.10) 240–290° (dec) – – 86 86 86 86
66 2-Amino-6-hydroxy-4-methyl-4-hexenoic acid Aesculus californica C7H13NO3 (159.19) – −3020(c 2.2, H2O) – 19 19 19 19, 21
+220 (c 1.1, 5 N HCl (19)
67 2-Amino-3-hydroxymethyl-3-pentenoic acid Bankera fuligineoalba C6H11NO3 (145.17) 160–161° (13) +18225 (c 0.8, H2O) – 13 13 13 13
+20125 (c 0.8, 0.3N HCl (13)
68 α-Amino-γ-hydroxypimelic acid Asplenium C7H13NO5 (191.19) – – – 96 96 – –
seplentrionale
69 α-Amino-δ-hydroxyvaleric acid Canavalia ensiformis C5H11NO3 (133.15) 216° (dec) (97) +625 (c 2.65, H2O) – 97 97 97 97
+2.4 25
365 (c 2.65, H2O) (97)
70 α-Amino-β-ketobutyric acid Mikramycin A C4H7NO3 (117.11) – – – 98 – – –
71 α-Amino-β-methyl-γ, δ-dihydroxyisocaproic Phalloidin C7H15NO4 (177.21) 208–210° (99) – – 99 99 99 99
acid
71a 2-Amino-5-methyl-6-hydroxyhex-4-enoic acid Blighia unijugata C7H13NO3 (159.21) – – – 99a 99a – 99a
72 O-Butylhomoserine Soil bacterium C8H17NO3 (175.23) 267° (100) – – 100 100 100 100
72a Dihydrorhizobitoxine[O-(2-amino-3- Rhizobium japonicum C7H16N2O4 (192.25) – – 7.2 100a – – 100
hydroxypropyl)homoserine) 8.6 (100b)
73 β,γ-Dihydroxyglutamic acid Rheum rhaponticum C5H9NO6 (179.13) – – – 101 101 101 –
74 β,γ-Dihydroxyisoleucine Thiostrepton C6H15N04 (165.20) – – – 102 – – –
75 γ,δ-Dihydroxyleucine Phalloin C6H13NO4 (163.18) – – – 103 – 103 103
75a δ,ε-Dihydroxynorleucine Bovine tendon C6H13NO4 (163.20) – – – 103a – 103a –
76 O-Ethylhomoserine Soil bacterium C6H13NO3 (147.18) 262° (100) −1430 (c 2.5, H2O) (100) – 100 100 100 100
76a β-Guanido-γ-hydroxyvaline Viomycin C6H14N4O3 (190.24) 182°(dec) (104a) – – – – – 104a
77 Homoserine (α-amino-γ-hydroxybutyric acid) Pisum sativum C4H9NO3 (119.12) – 25
−8.8 (c 1–2, H2O) 2.71 105 105 – –
9.62 (290)
+18.326 (c 2, 2 N HCl) (290)
11
DATA ON THE NATURALLY OCCURRING AMINO ACIDS (Continued)
12
References
Isolation and Chroma-
No. Amino Acid (Synonym) Source Formula (Mol Wt) Melting Point °Ca [α]Db pKa Purification tography Chemistry Spectral Data
78 α-Hydroxyalanine Peptides of ergot C3H7NO3 (105.10) – – – 106 – – –
79 α-Hydroxy-γ-aminobutyric acid E. coli mutants C4H9NO3 (119.12) – – – 91 91 – –
80 β-Hydroxy-γ-aminobutyric acid Mammalian brain C4H9NO3 (119.12) – – – – 108 – –
81 α-Hydroxy-ε-aminocaproic acid Neurospora crassa C6H13NO3 (147.18) – – – 109 109 – –
82 β-Hydroxyasparagine Human urine C4H8O4N2 (148.12) 238–240° (dec) – 2.09 110 110 110 110
(110) 8.29 (20)
83 β-Hydroxyaspartic acid Azotobacter C4H7NO5 (149.10) – +41.4 (c 2.42, H2O) 1.91 111 111 – –
+53.0 (c 2.46, 1 N HCl) (290)d 3.51
9.11 (20)
83a N-(2-Hydroxyethyl)alanine Rumen protozoa C5H11NO3 (133.17) – – – 111a – – 111a
84 4 20 – 112 112 112 112
N -(2-Hydroxyethyl)asparagine Bryonia dioica C6H12N2O4 (176.20) 199–200° (112) −2.9 (c 5, H2O) (112)
85 N5-(2-Hydroxyethyl)glutamine Lunaria annua C7H14N2O4 (190.23) – +5.819 (c 1.8, H2O) (88) – 88 88 88 –
86 β-Hydroxyglutamic acid Mycobacterium C5H9NO5 (163.13) 187° (dec) (290) +8.69 (H2O)+30.820 (c 2, 20% HCl) – 114 114 – –
tuberculosis (290)d
87 γ-Hydroxyglutamic acid Linaria vulgaris C5H9NO5 (163.13) – – – 115 115 115 –
88 γ-Hydroxyglutamine Phlox decussata C5H10N2O4 (162.15) 163–164° (dec) – – 116 116 116 –
(116)
89 ε-Hydroxylaminonorleucine (α-amino-ε- Mycobacterium phlei C5H12N2O3 (148.17) 223–225° (dec) +6.320 (c 5, H2O)+23.918 (c 5.1, – 117 117 117 –
hydroxyaminohexanoic acid) (117) N HCl) (117)
89a 4-Hydroxyisoleucine Trigonella C6H13NO3 (147.20) – +3120 (c 1, H2O) (117a) – 117a 117a – 117a
foenumgraecum
90 δ-Hydroxy-γ-ketonorvaline Streptomyces C5H9NO4 (147.13) – −8.217 (c 3.4, H2O) (118) 2.0 118 118 118 118
akiyoshiensis novo 9.1
91 δ-Hydroxyleucenine (δ-ketoleucine) Phalloidin C6H11NO3 (145.17) – – – 119 119 119 119
92 β-Hydroxyleucine Antibiotic from C6H13NO3 (147.17) – – – 16 16 16 –
Paecilomyces strain
93 δ-Hydroxyleucine Paecilomyces C6H13NO3 (147.17) – – – 121 121 121 121
94 threo-β-Hydroxyleucine Deutzia gracilis C6H13NO3 (147.17) – – – 122 122 122 122
95 α-Hydroxylysine (α,ε-diamino-α- Silvia officinalis C6H15N2O3 (162.19) – – 2.13 123 123 – –
hydroxycaproic acid) 8.62
9.67 (20)
96 δ-Hydroxylysine (α,ε-diamino-δ- Fish gelatin C6H15N2O3 (162.19) – – – 124 111 – –
hydroxycaproic acid)
96a β-Hydroxynorvaline Streptomyces species C5H11NO3 (133.17) 244° (dec) (124a) – – 124a 124a – 124a
97 γ-Hydroxynorvaline Lathyrus odoratus C5H11NO3 (133.15) – +2220 (c 5, H2O)+32 (c 2.5, gl. – 126 126 126 –
acetic) (126)
98 γ-Hydroxyornithine Vicia sativa C5H12N2O3 (148.16) – – – 127 127 – –
99 α-Hydroxyvaline Ergot C5H11NO3 (133.15) – – 2.55 106 – – –
9.77 (20)
Handbook of Biochemistry and Molecular Biology
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appel.
C’est une seconde horde qui arriva, venant du sud, et qui menait
grand train un autre caribou, qu’elle rabattait vers le lac gelé. La nuit
était presque aussi lumineuse que le jour et Kazan vit la bête
traquée, une femelle, qui sortait d’un bois de sapins, les loups à ses
trousses. Ils étaient au nombre d’une douzaine environ, divisés en
deux groupes qui s’avançaient en formant un fer à cheval, chaque
groupe conduit par un chef et resserrant peu à peu l’étau commun.
Poussant un glapissement aigu, Kazan, lorsque le caribou passa
à proximité de lui, s’élança comme un trait et prit aussitôt la
poursuite, collé aux sabots de la bête. Au bout de deux cents
yards [10] , le caribou fit un crochet vers la droite et vint se jeter vers
un des chefs de la meute, qui lui barra la route, de ses mâchoires
ouvertes. Le caribou s’arrêta, le temps d’un éclair, et Kazan en
profita pour lui sauter à la gorge.
[10] Le yard vaut 0 m. 91 (914 mm.).