139950-87-1Relevant academic research and scientific papers
Preparation and characterisation of N(ε)-(1-deoxy-D-fructos-1-yl)hippuryl-lysine
Smith,Thornalley
, p. 293 - 298 (1992)
A fructosamine derivative of hippuryl-lysine was synthesized and characterized. The alkaline reducing activity of the derivative is covered. The details of the synthesis and characterization are presented.
Formation of peptide-bound Heyns compounds
Krause, Rene,Schlegel, Kathrin,Schwarzer, Evelyn,Henle, Thomas
, p. 2522 - 2527 (2008)
The reaction of the Nα-hippuryllysine (BzGK) with fructose was investigated in two model systems to obtain an insight in fructose-induced modification of lysine in bakery products. After BzGK and fructose had been heated in a buffered low-moisture model system (80°C, 60 min, aW = 0.86, pH 7.4), formation of epimeric Heyns compounds Nα- hippuryl-Nε-glucosyl-lysine (BzGGlcK) and Nα- hippuryl-Nε-mannosyl-lysine (BzGManK) was clearly demonstrated using RP-HPLC with UV as well as MS detection. The Amadori compound N α-hippuryl-Nε-fructosyl-lysine (BzGFruK) was formed in glucose-containing samples. When BzGK was added to the dough of fructose-containing biscuits, the Heyns compounds were detectable after baking at 175°C for 7 min. The yields of the Heyns compounds in the fructose-containing biscuits and the yield of the Amadori compound in the glucose-containing biscuits were determined to 33 and 63%, pointing to the fact that formation of substantial amounts of Heyns products is very likely in fructose-containing bakery products.
