1-Amino-1-deoxy-d-fructose (“fructosamine”) and its derivatives: An update

Mossine, Valeri V.; Mawhinney, Thomas P.

doi:10.1016/bs.accb.2023.10.001

Advances in Carbohydrate Chemistry and Biochemistry

2023

DOI: 10.1016/bs.accb.2023.10.001

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1-Amino-1-deoxy-d-fructose (“fructosamine”) and its derivatives: An update

Valeri V. Mossine,

Thomas P. Mawhinney

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2024

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Cited by 1 publication

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Mechanochemistry in Glycation Research

Xing,

Yaylayan

2024

J. Agric. Food Chem.

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Mechanochemistry by milling has recently attracted considerable interest for its ability to drive solvent-free chemical transformations exclusively through mechanical energy and at ambient temperatures. Despite its popularity and expanding applications in different fields of chemistry, its impact on Food Science remains limited. This review aims to demonstrate the specific benefits that mechanochemistry can provide in performing controlled glycation, and in “activating” sugar and amino acid mixtures, thereby allowing for continued generation of colors and aromas even after termination of milling. The generated mechanical energy can be tuned under specific conditions either to form only the corresponding Schiff bases and Amadori compounds or to generate their degradation products, as a function of the frequency of the oscillations in combination with the reactivity of the selected substrates. Similarly, its ability to initiate the Strecker degradation and generate pyrazines and Strecker aldehydes was also demonstrated when proteogenic amino acids were milled with glyoxal.

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Mechanochemistry in Glycation Research

Xing,

Yaylayan

2024

J. Agric. Food Chem.

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1-Amino-1-deoxy-d-fructose (“fructosamine”) and its derivatives: An update

Cited by 1 publication

References 130 publications

Mechanochemistry in Glycation Research

Mechanochemistry in Glycation Research

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