Bemerkung zur quantitativen Bestimmung von Sacchariden nach ihrer papierchromatographischen Trennung

Täufel, K.; Iwainsky, H; Reiss, Renate

doi:10.1007/bf00594871

Cited by 7 publications

(6 citation statements)

References 7 publications

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“…Haugaard et al, Katchalsky et at., and Taufel and Iwainsky (179) were unable tó use the Van Slyke or formal titration procedures to determine amino groups in kinetic studies. The use of these methods in the past has led to conflicting conclusions (33; cf.…”

Section: Triethylamine Triethanolaminementioning

confidence: 99%

“…Several chromatographic studies which demonstrate sugar-amine condensation have been reported (28,65,70,139,179). From the browning reactions of reducing sugars and amino acids, spots were obtained on paper chromatograms which reacted with both sugar spray reagents and ninhydrin, and also with p-dimethylaminobenzaldehyde in the manner of glycosylamine and amino sugar derivatives.…”

Section: Products (B) Andmentioning

confidence: 99%

“…The development of reductonelike reducing power is a w'ell-known characteristic of sugar-amine browning reactions (22,40,42,103,179,187).…”

Section: Intermediate Stagementioning

confidence: 99%

“…Because of the similarity in composition and properties of the melanoidins derived from the reaction of glycine with glucose, mannose, xylose, furfural, or pyruvaldehyde, it has been assumed that all were derived from similar intermediates (39,45,179,197). Traitteur ( 183) has now reported significant differences among furfural-glycine melanoidin (high content of ether-bound oxygen), glucose-glycine melanoidin (high content of alcoholic hydroxyl groups), and pyruvaldehyde-glycine melanoidin (high content of enolic hydroxyl groups and low content of ether-bound oxygen).…”

Section: Final Sfagementioning

confidence: 99%

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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

Hodge¹

1953

J. Agric. Food Chem.

1,886

997

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Many different types of organic reactions lead to the production of brown pigments at moderate temperatures. In spite of many reviews of the subject, there has been no comprehensive organization of the reactions. In this review some relationships are shown to exist among the carbonyl-amino, the nonamino, and the oxidative types of browning. Recent findings have provided the basis for an integration of the several isolated partial theories of browning (Maillard, sugar fission, ascorbic acid, furaldehyde) heretofore proposed. The significance of the occurrence of the Amadori rearrangement in the Maillard reaction is stressed, and a mechanism for browning in sugar-amine systems based upon the rearrangement is outlined. Attention is directed to the little-studied but important role of dehydrogenated reductones in both enzymatic and nonenzymatic browning reactions. Investigations of browning reactions in model systems during the past 3 years are reviewed, with the pertinent older studies, and the results of most of these are shown to fit into the proposed scheme of reactions. A classified directory to the major part of 201 references on browning in nitrogenous model systems (1 940 to March 1953) is included. THE CHEMISTRY OF BROWNING RE-ACTIONS in nitrogenous model systems has been adequately reviewed to the year 1950 by Danehy and Pigman (33).

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Section: Triethylamine Triethanolaminementioning

confidence: 99%

Section: Products (B) Andmentioning

confidence: 99%

“…The development of reductonelike reducing power is a w'ell-known characteristic of sugar-amine browning reactions (22,40,42,103,179,187).…”

Section: Intermediate Stagementioning

confidence: 99%

Section: Final Sfagementioning

confidence: 99%

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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

Hodge¹

1953

J. Agric. Food Chem.

1,886

997

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“…The Luff-Schoorl reductometric method ( 138) is reported to give false results in the presence of amino acids. Dipeptides show less influence and polypeptides or albumin have no appreciable effect (160).…”

Section: Sugar and Derivativesmentioning

confidence: 99%

Volumetric Analytical Methods for Organic Compounds

Smith¹,

Wagner²,

Patterson³

1954

Anal. Chem.

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Zur Beurteilung von Obsterzeugnissen aufgrund ihres Gehaltes an Sorbit

Täufel¹,

Ruttloff²,

Orlob³

1958

Nahrung

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Der sichgenetisch von der D-Glucose bzw.-Fructose herleitende Sorbit findet sich bekanntlich in allerdings recht unterschiedlicher Konzentration weitverbreitet in der pflanzlichen Natur, z. B. in zahlreichen Fruchten, besonders denjenigen der Rosaceen, aber auch in Algen, Eichengallen, Tabak usw. Nach neueren Angaben tritt dieser Hesit auch im Tierreich auf, und es ist erwiesen worden, daB in der Leber und in anderen Geweben ein DPN-abhangiges Enzym, die Sorbitdehydrase, zugegen ist, die den D-Sorbit zu Fructose oxydiert und bei deren Bildung in der Samenblase und der Placenta eine Rolle spielen diirftel; es sei dahingestellt, ob die Verwertung von Sorbit durch den Diabetiker damit im Zusammenhang steht. SchlieBlich sei erwahnt, daD dieser Alkohol nach den Angaben des Schrifttums beim Futterungsversuch an der Ratte Thiamin, moglicherweise auch andere Vitamine der B-Gruppe, beim Tier teilweise oder vollig zu ersetzen vermag2. Alle diese Beobachtungen weisen auf die Einbeziehung des Sorbits in physiologisch-chemische Prozesse hin und lassen die Ausgestaltung der Bestimmungsverfahren in biologischen Substraten als wunschenswert erscheinen. Unter Beschrankung auf eine Reihe von Obstzubereitungen wird im folgenden uber eine Methode berichtet, die sich zur routinemafiigen Untersuchung in qualitativer und in angenahert quantitativer Weise und damit vor allem fur die Zwecke der Uberwachung des Verkehrs mit den einschlagigen Erzeugnissen eignet.Die chemische Differenzierung von Obst hinsichtlich seiner Herkurift griindet sich bekanntlich auf das relativ reichliche Vorkommen von Sorbit in Stein-und Kernfriichten, wohingegen Beerenobst (im botanischen Sinne) davon nur verschwindend kleine Mengen enthalt. Statistisches Material iiber den Gehalt an diesem Zuckeralkohol ist im Schrifttum mehrfach orh hand en^'^; danach stehen die Fruchte von WeiBdorn und Eberescheals Vertreter nichtkultivierter Rosaceenmit einem Gehalt bis zu 10% (in der natiirlichen Substanz) an der S p i t~e~~~; andere Produkte folgen mit meist sehr groBem Abstand. Nach G. RE IF^ verlauft die qualitative 1 HERS, H. G . , Biochim. biophys. Acta (Amsterdam) 22, 202 (1956).

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Bemerkung zur quantitativen Bestimmung von Sacchariden nach ihrer papierchromatographischen Trennung

Cited by 7 publications

References 7 publications

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

Volumetric Analytical Methods for Organic Compounds

Zur Beurteilung von Obsterzeugnissen aufgrund ihres Gehaltes an Sorbit

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