Letter | Published:

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

Nature volume 169, pages 10971098 (28 June 1952) | Download Citation

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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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Author information

Affiliations

  1. Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge and Department of Scientific and Industrial Research. Jan. 10.

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

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DOI

https://doi.org/10.1038/1691097a0

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