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Author Onodera, Konoshin ♦ Uehara, Tsutomu ♦ Kitaoka, Shozaburo
Source J-STAGE
Content type Text
Publisher Japan Society for Bioscience, Biotechnology, and Agrochemistry
Language English
Abstract In relation to the elucidation of the mechanism of the browning reaction, isolation in crystalline form, structure and characterization of the intermediate compounds are studied. Glycine-isoglucos-amine (1-deoxy-l-glycino-D-fructose) was prepared in crystalline form by conversions of glycine-N-D-glucoside and -N-D-mannoside (both Na salt) and also from heated solLion of glycine and D-glucose. Similarly, crystalline glycine-isogalactosamine (I-deoxy-l-glycino-D-tagatose) (m.p. 165_??_168°C) was obtained by rearrangement of glycine-N-D-galactoside (Na salt) and from the browning mixture of glycine and D-galactose. Infrared studies indicated that the absorption near 3, 500 cm -1 is characteristic to isoglucosamines but not to isogalactsamine. On the infrared and periodate oxidation data, the structure of the amino acid-isoglycosamines is considered.
ISSN 03758397
Learning Resource Type Article
Publisher Date 1960-01-01
e-ISSN 18811272
Journal Bulletin of the Agricultural Chemical Society of Japan(bbb1924)
Volume Number 24
Issue Number 7
Page Count 8
Starting Page 703
Ending Page 710


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