CAS 21291-40-7: ε-Fructoselysine
Description:ε-Fructoselysine, also known as a fructosyl-lysine compound, is a Maillard reaction product formed during the heating of sugars and amino acids, particularly lysine. It is characterized by its structure, which includes a fructose moiety linked to the amino acid lysine through a glycosidic bond. This compound is of interest in food chemistry and nutrition due to its role in the browning process and flavor development in cooked foods. ε-Fructoselysine exhibits properties typical of both sugars and amino acids, including solubility in water and the ability to participate in further chemical reactions. It is also studied for its potential implications in health, particularly concerning its role in the formation of advanced glycation end-products (AGEs), which are associated with various chronic diseases. The compound is typically stable under normal storage conditions but may undergo degradation or transformation under extreme heat or acidic environments. Its presence in food products can influence both nutritional quality and sensory attributes.
Formula:C12H24N2O7
InChI:InChI=1S/C12H24N2O7/c13-7(12(20)21)3-1-2-4-14-5-8(16)10(18)11(19)9(17)6-15/h7,9-11,14-15,17-19H,1-6,13H2,(H,20,21)/t7-,9+,10+,11+/m0/s1
InChI key:InChIKey=BFSYFTQDGRDJNV-AYHFEMFVSA-N
SMILES:O=C(O)C(N)CCCCNCC(=O)C(O)C(O)C(O)CO
- Synonyms:
- Fructoselysine
- N6-(1-Deoxy-D-fructos-1-yl)-L-lysine
- L-Lysine, N6-(1-deoxy-D-fructos-1-yl)-
- Fructose, 1-[(L-5-amino-5-carboxypentyl)amino]-1-deoxy-, D-
- D-Fructose, 1-[(5-amino-5-carboxypentyl)amino]-1-deoxy-, (S)-
