Interaction Between Simple Sugars and Amino-Acids


MAILLARD1 was the first to record that solutions containing amino-acids and simple sugars turned brown on heating, and recently the additional observation was made2 that a mixture of D-galactose with certain amino-acids after treatment with alkali at 100° C. reacted with p-dimethylaminobenzaldehyde to give a purple colour. Further, the nitrogen-containing glycoside split off from ovomucin by the influenza virus enzyme was found3 to decompose rapidly with humin formation upon mild acid hydrolysis, whereas alkali treatment of the compound and addition of p-dimethylaminobenzaldehyde resulted in the formation of a stable purple colour. These observations prompted an investigation into the underlying chemical reactions.

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GOTTSCHALK, A., PARTRIDGE, S. Interaction Between Simple Sugars and Amino-Acids. Nature 165, 684–685 (1950).

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