The degradation of l-threose at Maillard reaction conditions
| Autor: | Elaine Yinan Li, Milton S. Feather |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
chemistry.chemical_classification
Chromatography Gas Threose Organic Chemistry Kinetics Lysine chemistry.chemical_element General Medicine Biochemistry Oxygen Gas Chromatography-Mass Spectrometry Maillard Reaction Analytical Chemistry chemistry.chemical_compound Maillard reaction symbols.namesake chemistry Aldose Glyceraldehyde symbols Organic chemistry Indicators and Reagents Tetroses Derivative (chemistry) |
| Zdroj: | Carbohydrate Research. 256:41-47 |
| ISSN: | 0008-6215 |
| Popis: | L-Threose, a comparatively unstable aldose, is produced from L-ascorbic acid in the presence of oxygen and participates vigorously in Maillard reactions, even at comparatively mild conditions. In the present study, the degradation of L-threose at pH 7.0 alone, in the presence of N-alpha-acetyl-L-lysine, and at pH 2.0 alone at 37 degrees C was investigated by identification of some of the products produced in the reactions by means of GLC and GLC-MS. Among the compounds identified were 3-deoxy-tetros-2-ulose (1), the predicted alkaline rearrangement product derived from 1 (2,4-dihydroxybutyrate, the 4-carbon metasaccharinic acid), as well as glyceraldehyde. Isotopic tracer studies clearly show that the glyceraldehyde is produced by loss of C-1 from the starting L-threose molecule. The presence of N-acetyl lysine in incubation solutions appears to accelerate the production of 1, but the formation of glyceraldehyde appears to be independent of the lysine derivative. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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