Results show that this method may be used to liberate alditol-terminated multiples of the repeating unit of peracetylated glycuronans by cleavage and degradation of the uronic acid residues. The reaction sequence also confirms the recent finding that welan gum contains repeating units with randomly ...
humins. Hydrothermal conversion of glucose to biofuels, chemicals and materials has been well studied. Glucose has been used to study the formation of other chemical products that have technological interest. Non-catalytic reaction of glucose inwater has beenstudiedtoproduce coloredcompounds at ...
Componentofglycoproteinandglycolipids. Osazoneformation Dehydration Glucose+H2SO4---hydroxylmethylfurfural+3H2O Xylose+Hcl---furfural+3H2O Furfural+naphthol---violettering hydroxylmethylfurfural+naphthol---violettering Furfural+orcinol---greenppt(Bial...
A product easily converted to glyoxal was found in an early stage of the reaction of sugar with amine in ethanol. Glyoxaldicyclohexylimine was isolated from the reaction mixture of d-glucose with cyclohexylamine. This finding suggested the formation of a similar type glyoxaldialkylimine in other ...
Our data indicate that developing a glucose sensor should be accompanied by a careful selection of the applied potential to avoid interferences with oxygen formation. It must be added that, in this work, gluconate is not found as a GOR product.Electrochimica ActaJing SunErwann GinouxPatrick Cog...
Analysis of α-DCs in Maillard reaction model systems Reaction model solutions were prepared with glucose and lysine at four temperatures (100, 120, 140 and 160 °C) and four pH levels (3,5,7, and 9) to simulate Maillard reaction model system conditions. Level of different α-DCs produc...
(1992). Formation of reducing substances in the Maillard reaction between D-glucose and -aminobutyric acid. Bioscience Biotechnology and Biochemistry 56: 806-807.Ninomiya, M.; Matsuzaki, T.; Shigematsu, H. Formation of reducing substances in the Maillard reaction between D-glucose and γ-...
A pasta model system consisting of durum wheat gluten proteins and glucose was heated at different times and temperatures under wet (6.6% water) and dry conditions in order to study conditions which promote the formation of Maillard compounds in pasta. Formation of coloured compounds was very slow...
Sorbitol (C6H8(OH)6) is a six carbon sugar alcohol that is typically made by the hydrogenation of glucose. Sorbitol can also be obtained in a complex mixture by the hydrogenation of a composition obtained from the hydrolysis of sucrose. For example, unrefined sugar from sugar cane and/or ...
Nakayama T, Hayase F, Kato H (1980) Formation of epsilon-(2-formyl-5- hydroxy-methyl-pyrrol-1-yl)-L-norleucin in the Maillard reaction between D-glucose and L-lysine. Agric Biol Chem 44: 1201-1202Nakayama, T, Hayase, F, Kato, H (1980) Formation of epsilon-(2-formyl-5-hydroxy-...