
TY  - JOUR
A1  - Anet, EFLJ 
T1  - Chemistry of Non-enzymic Browning. VII. Crystalline Di-D-fructose-glycine and some related compounds
JF  - Australian Journal of Chemistry
JO  - Aust. J. Chem.
Y1  - 1959
VL  - 12
IS  - 2
SP  - 280
EP  - 287
KW  - 
UR  - https://doi.org/10.1071/CH9590280 
N2  - Glycine and D-glucose react to give N-(carboxymethyl)-1-amino-1-deoxy-D-fructose. The further reaction with D-glucose or D-mannose to yield di-D-fructose-glycine [NN-di-(D-arabino-3,4,5,6-tetrahydroxy-2-oxohexyl)glycine] is now reported. Di-D-fructose- glycine was isolated as the crystalline dihydrate, m.p. 112 °C, [&#945;]D25 -78°, and its structure was deduced from its formation, its decomposition, and from the products formed on periodate oxidation. Infra-red spectra showed that both the above compounds occurred in a ring form, probably the &#946;-D-fructopyranose form. Di-D-fructose-glycine was a labile compound which decomposed to give a quantitative yield of N-(carboxy-methyl)-1-amino-1-deoxy-D-fructose and unknown carbonyl compounds. The rate of this decomposition has been studied at various pH values and temperatures.      Other primary aliphatic amines and aldoses gave the corresponding diketose-amines which have similar properties. These compounds possibly have an important role in non-enzymic browning reactions. 
ER  -

