Reaction Reducing sugars

T. E. Stewart, M Survey of the Chemistry of Amino Acids-Reducing Sugar Reaction in Relation to Aroma Production, Scientific and Technical Surveys No. 61, British Eood Manufacturing Industries Research Association, London, Dec. 1969. 

Oxidation of the aldehyde group of an aldose to form a carboxyUc acid or carboxyUc acid anion is often used analytically to determine the amount of reducing sugar. The Benedict and Fehling methods measure the amount of reducing sugar present in a fluid. In these reactions, the oxidant, Cu ", is reduced to Cu". Cu" precipitates as CU2O, which can be measured in a variety of ways. In the ToUens test, Ag" is reduced to Ag. ... 

Although the Tollens reaction is a useful test for reducing sugars, it doesn t give good yields of aldonic acid products because the alkaline conditions cause decomposition of the carbohydrate. For preparative purposes, a buffered solution of aqueous Br2 is a better oxidant. The reaction is specific for aldoses ketoses are not oxidized by aqueous Br2. 

Rearrangement reaction, 138 Reducing sugar, 992 Reduction, 229. 348 acid chlorides, 804 aldehydes, 609-610. 709 aldoses, 992 alkene, 229-232 alkyne, 268-270 amides, 815-816 arenediazonium salt, 943 aromatic compounds and, 579-580... 

The reversible reactions are initiated by an equilibrium between neutral and ionized forms of the monosaccharides (see Fig. 6). The oxyanion at the anomeric carbon weakens the ring C-O bond and allows mutarotation and isomerization via an acyclic enediol intermediate. This reaction is responsible for the sometimes reported occurrence of D-mannose in alkaline mixtures of sucrose and invert sugar, the three reducing sugars are in equilibrium via the enediol intermediate. The mechanism of isomerization, known as the Lobry de Bruyn-... 

Fig. 9.—Reaction model for alkaline degradation of reducing sugars.

Mode of action and kinetics. Routine polygalacturonase assays were performed in a reaction mixture containing 50 mM Na-acetate pH 4.2 and 0.25 % w/v pga at 30 °C. The release of reducing sugars was determined according to Stephens et al. [9]. For determination of pH optima the 50 mM Na-acetate buffer was replaced by Mcllvain buffers. 

The Maillard reaction is likely to take on additional significance with the introduction of many new protein and peptide pharmaceuticals. For example, Tarelli et al. have demonstrated that lysine vasopressin undergoes rapid glycation in the presence of reducing sugars in both aqueous and solid formulations and that the N-terminal adduct can form rapidly even at — 20°C [52], A textbook that deals with the consequences for the chemical and life sciences of the Maillard reaction has been published [53]. 

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