On the catalysis of the Amadori rearrangement

Yoshimura, Juji; Funabashi, Masuo; Simon, Helmut

doi:10.1016/s0008-6215(00)80087-7

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1997

2014

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Cited by 11 publications

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“…A variety of other factors, such as tertiary amine salts and acetic acid, have been shown to promote the Maillard reaction in model systems (Yoshimura et al, 1969). However, the effect of all such miscellaneous factors on the rates of Maillard reactions in food systems is likely to be negligible compared with the effect of temperature, moisture and the nature of the reacting species.…”

Section: Miscellaneous Factorsmentioning

confidence: 99%

Advanced Dairy Chemistry Volume 3

Fox¹

1997

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Section: Miscellaneous Factorsmentioning

confidence: 99%

Advanced Dairy Chemistry Volume 3

Fox¹

1997

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Amadori Rearrangement

2010

Comprehensive Organic Name Reactions and Reagents

139

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It has been found that under acidic condition transformation of N ‐glycosides of aldoses into N ‐glycosides of corresponding ketoses takes place, More generally it is known as the conversion of aldimines into ketoamines. This reaction is referred to as the Amadori rearrangement. This reaction is often involved in the formation of complex glycation end products,which play very important roles in biological processes. Amadori rearrangement has been studied especially in D‐glucopyranosylamine in acetic acid This reaction has a wide application in preparation of glycoproteins and aminopolysaccharides.

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