## Abstract Lysine is often inactivated by ‘Maillard‐type’ reactions in food proteins; the values obtained for it by different methods cannot be compared because the chemical behaviour of inactivated lysine is unknown. In this paper, the behaviour of an important form of inactivated lysine, namely
Le blocage de la lysine par la réaction de MAILLARD. I. Synthèse de N-(désoxy-1-D-fructosyl-1)- et N-(désoxy-1-D-lactulosyl-1)-L-lysines
✍ Scribed by P. A. Finot; J. Mauron
- Publisher
- John Wiley and Sons
- Year
- 1969
- Tongue
- German
- Weight
- 567 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0018-019X
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✦ Synopsis
Summavy.
The authors describe a specific method for the preparation of N,-(1-deoxy-D-fructosy1)-L-lysine, h',-(1-deoxy-o-fructosy1)-L-lysine, their formyl derivatives, and N,-formyl-N,-(l-deoxy-D-lactulosyl)-L-lysinc, as well as N,,P\T,-di-(l-deoxp-D-fructosyl)-L-lysine. After purification by cation-exchange chromatography using volatile pyridine-acetic acid or pyridineformic acid buffers, these compounds are obtained in the pure state. By thin-layer chromatography and paper electrophoresis these lysine derivatives can be rapidly separated and identified.
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