Letter | Published:

A Reaction of D-Glucosamine in the Presence of ‘Dry’ Protein

Naturevolume 169pages10971098 (1952) | Download Citation



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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  1. 1

    Lea, C. H., and Rhodes, D. N., Biochim. Biophys. Acta (in the press).

  2. 2

    Lea, C. H., and Hannan, R. S., Biochim. Biophys. Acta, 3, 313 (1949); Biochem. J., 47, 626 (1950). Schwartz, H. M., and Lea, C. H., Biochem. J., [50, 713 (1952)].

  3. 3

    Hannan, R. S., and Lea, C. H., Biochim. Biophys. Acta (in the press).

  4. 4

    Elson, L. A., and Morgan, W. T. J., Biochem. J., 27, 1824 (1933).

  5. 5

    Morgan, W. T. J., and Elson, L. A., Biochem. J., 28, 988 (1934).

  6. 6

    Partridge, S. M. (private communication).

  7. 7

    Meyer, K., “Advances Protein Chem.”, 2, 256 (1944).

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Author information


  1. Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge

    • C. H. LEA
    • , D. N. RHODES
    •  & S. BORRELL
  2. Department of Scientific and Industrial Research

    • C. H. LEA
    • , D. N. RHODES
    •  & S. BORRELL


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