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Formation of an Aminoreductone from Glucose
Author(s) -
Estendorfer Sabine,
Ledl Franz,
Severin Theodor
Publication year - 1990
Publication title -
angewandte chemie international edition in english
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 0570-0833
DOI - 10.1002/anie.199005361
Subject(s) - amadori rearrangement , maillard reaction , browning , yield (engineering) , chemistry , propylamine , food science , organic chemistry , biochemistry , glycation , amine gas treating , materials science , receptor , metallurgy
Nonenzymatic browning of foods (the Maillard reaction) is frequently observed when reducing sugars react with proteins or amino acids in the presence of heat. It has now been shown that, at temperatures as low as 37 ° C, glucose reacts with propylamine via the Amadori product to give the title compound 1 in 0.1% yield.