Chemistry of non-enzymic browning. II. Some Crystalline Amino Acid-Deoxy-sugars

Abstract

From the reactions of glycine with glucose, fructose, and xylose, 1-deoxy-1-glycino-D-fructose, 2-deoxy-2-glycino-α-D-glucose, and 1-deoxy-1-glycino-D-threopentulose respectively have been isolated pure and crystalline. Similarly glucose and β-alanine gave 1-β-alanino-1-deoxy-D-fructose.