Degradation of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systems.

@article{Davidek2002DegradationOT,
  title={Degradation of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systems.},
  author={Tomas Davidek and Nathalie Clety and Sandra Aubin and Imre Blank},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 19},
  pages={5472-9}
}
The fate of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine (DFG) was studied in aqueous model systems as a function of time and pH. The samples were reacted at 90 degrees C for up to 7 h while maintaining the pH constant at 5, 6, 7, or 8. Special attention was paid to the effect of phosphate on the formation of glycine and the parent sugars glucose and mannose, as well as formic and acetic acid. These compounds and DFG were quantified by high-performance anion-exchange chromatography… CONTINUE READING