Journal article


Formation of Pyridinium Betaines by Reaction of Hexoses with Primary Amines


Publication Details
Author(s): Koch J, Pischetsrieder M, Polborn K, Severin T
Publisher: Elsevier
Publication year: 1998
Volume: 313
Pages range: 117-123
ISSN: 0008-6215

Abstract

The reaction of glucose or fructose with primary amines and the thermal degradation of Amadori products of glucose leads to the formation of 6-formyl-1-alkylpyridinium-3-olates (5), of which 6-formyl-1-propylpyridinium-3-olate was isolated from a reaction mixture. A reference substance can be prepared in a two-step procedure from 5-(hydroxymethyl)-2-furaldehyde. Comparatively high yields of these betaines in relation to other UV-absorbing products are obtained under typical food processing and physiological conditions. With primary amines, the betaines readily form a Schiff base that undergoes Strecker-type degradation when heated in aqueous solution. Copyright (C) 1998 Elsevier Science Ltd.



How to cite
APA: Koch, J., Pischetsrieder, M., Polborn, K., & Severin, T. (1998). Formation of Pyridinium Betaines by Reaction of Hexoses with Primary Amines. Carbohydrate Research, 313, 117-123. https://dx.doi.org/10.1016/S0008-6215(98)00251-1

MLA: Koch, Jürgen, et al. "Formation of Pyridinium Betaines by Reaction of Hexoses with Primary Amines." Carbohydrate Research 313 (1998): 117-123.

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