Degradation of 1-deoxy-d-erythro-hexo-2,3-diulose in the presence of lysine leads to formation of carboxylic acid amides

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 10, 2010, Pages 6458-6464

  Smuda, Mareen ^a   Voigt, Michael ^a   Glomb, Marcus A ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

dicarbonyl cleavage; 1 deoxyhexo 2,3 diulose; 1 DG; Carboxylic acid amides; Carboxylic acids; Maillard reaction; N lysine amides

Indexed keywords

1 DEOXY ERYTHRO HEXO 2,3 DIULOSE; 1-DEOXY-ERYTHRO-HEXO-2,3-DIULOSE; AMIDE; CARBOXYLIC ACID; KETOSE; LYSINE;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; GAS CHROMATOGRAPHY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SYNTHESIS;

AMIDES; CARBOXYLIC ACIDS; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; KETOSES; LYSINE; MAILLARD REACTION; MASS SPECTROMETRY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 77952593884     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100334r     Document Type: Article

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