Abstract
IN work on the reaction of reducing sugars with proteins in the ‘dry’ state already reported1, glucosamine (2-amino-D-glucose) was used as an aldo hexose modified at the important carbon 2 position. Browning of the reaction mixture was found to occur extremely rapidly; but the chemical data indicated that something quite different from the normal protein amino group – sugar aldehyde group type of condensation2 was taking place.
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References
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LEA, C., RHODES, D. & BORRELL, S. A Reaction of D-Glucosamine in the Presence of ‘Dry’ Protein. Nature 169, 1097–1098 (1952). https://doi.org/10.1038/1691097a0
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DOI: https://doi.org/10.1038/1691097a0
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