Synthesis of 1-deoxy-D-erythro-hexo-2,3-diulose, a major hexose Maillard intermediate

被引：34

作者：

Glomb, MA ^{[1
]}

Pfahler, C ^{[1
]}

机构：

[1] Tech Univ Berlin, Inst Food Chem, D-13355 Berlin, Germany

来源：

CARBOHYDRATE RESEARCH | 2000年 / 329卷 / 03期

关键词：

1-deoxy-D-erythro-hexo-2,3-diulose; Maillard reaction; protein modification; Browning; C-2(5) chair;

D O I：

10.1016/S0008-6215(00)00219-6

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

1-Deoxy-D-erythro-hexo-2,3-diulose (1-DG) was prepared by the reaction of ethoxyvinyllithium with an erythrono-lactone derivative. Characterization by H-1 and C-13 NMR spectroscopy and NOE difference experiments revealed the C-2(5)-chair beta -pyranose as the major isomer in solution. Experiments assessing browning and polymerization reactivity proved I-DG to be a much more potent protein modifier than 3-deoxy-D-erythro-hexos-2-ulose. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：515 / 523

页数：9

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