- Reactivity of 1-deoxy-D-erythro-hexo-2,3-diulose; A key intermediate in the maillard chemistry of hexoses
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Degradation of 1-deoxyhexo-2,3-diulose, a key intermediate in Maillard chemistry, in the presence of L-alanine under moderate conditions (37 and 50 °C) was investigated. Different analytical strategies were accomplished to cover the broad range of product
- Voigt, Michael,Glomb, Marcus A.
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- Degradation of glucose: reinvestigation of reactive α-dicarbonyl compounds
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Maillard reactions influence the formation of flavor and color in processed foods in an important way. Reducing sugars and amino acids ultimately react to stable end products. To elucidate the complex formation pathways a vast number of experiments have b
- Jenny, Gobert,Glomb, Marcus A.
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experimental part
p. 8591 - 8597
(2010/07/15)
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- Identification and determination of α-dicarbonyl compounds formed in the degradation of sugars
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The α-dicarbonyl compounds formed in the degradation of glucose and fructose were analyzed by HPLC using 2,3-diaminonaphthalene as derivatizing reagent, and identified as glucosone (GLUCO), 3-deoxyglucosone (3DG), 3-deoxyxylosone (3DX), tetrosone (TSO), triosone (TRIO), 3-deoxytetrosone (3DT), glyoxal (GO), and methylglyoxal (MGO). The results suggest that α-dicarbonyl compounds were formed from glucose via non-oxidative 3-deoxyglucosone formation and oxidative glucosone formation in glucose degradation. In addition, TRIO, GO, and MGO were also formed from glyceraldehyde as intermediate. The α-dicarbonyl compounds might be formed from glucose via these pathways in diabetes.
- Usui, Teruyuki,Yanagisawa, Satoshi,Ohguchi, Mio,Yoshino, Miku,Kawabata, Risa,Kishimoto, Junko,Arai, Yumi,Aida, Kaoru,Watanabe, Hirohito,Hayase, Fumitaka
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p. 2465 - 2472
(2008/03/27)
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