10 Results for "

Amadori

" in MedChemExpress (MCE) Product Catalog:
Products (10)

10 Results for "Amadori" in MCE Product Catalog:

1
1 Cited Publications
Cat. No.: HY-129380
CAS No.: 21291-40-7
Purity:  ≥97.0%
Synonyms: Fructoselysine
Fructosyl-lysine (Fructoselysine) is an amadori glycation product from the reaction of glucose and lysine by the Maillard reaction. Fructosyl-lysine is the precursor to glucosepane, a lysine–arginine protein cross-link that can be an indicator in diabetes?detection .
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1
1 Cited Publications
Cat. No.: HY-129380A
CAS No.: 96192-35-7
Purity:  ≥95.0%
Synonyms: Fructoselysine dihydrochloride
Fructosyl-lysine (Fructoselysine) dihydrochloride is an amadori glycation product from the reaction of glucose and lysine by the Maillard reaction. Fructosyl-lysine dihydrochloride is the precursor to glucosepane, a lysine–arginine protein cross-link that can be an indicator in diabetes detection .
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Cat. No.: HY-114516
CAS No.: 10003-64-2
Purity:  99.79%
Target:  

Endogenous Metabolite

Research Areas:  

Metabolic Disease

Fructosylvaline (Fructose Valine) is a model fructosyl-amine (Amadori compound) for glycated hemoglobin. Fructosylvaline can be used as a nitrogen source to cultivate microbial strains .
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Cat. No.: HY-145731
CAS No.: 34393-18-5
Synonyms: Fru-Leu
Fructose-leucine (Fru-Leu) is an Amadori compound that can be found in tobacco and is a precursor of aroma formed during the early stages of the Maillard reaction .
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Cat. No.: HY-129380AR
CAS No.: 96192-35-7
Synonyms: Fructoselysine dihydrochloride (Standard)
Fructosyl-lysine (dihydrochloride) (Standard) is the analytical standard of Fructosyl-lysine (dihydrochloride). This product is intended for research and analytical applications. Fructosyl-lysine (Fructoselysine) dihydrochloride is an amadori glycation product from the reaction of glucose and lysine by the Maillard reaction. Fructosyl-lysine dihydrochloride is the precursor to glucosepane, a lysine-arginine protein cross-link that can be an indicator in diabetes detection .
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Cat. No.: HY-W585933
CAS No.: 16124-24-6
Synonyms: Fru-Ala
Target:  

Others

Research Areas:  

Others

Fructose-alanine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-alanine can be isolated from tobacco, miso and white wine. Fructose-alanine significantly induces oxidative browning and correlates with Maillard product (furfuryl alcohol) with a roasted and sweet aroma. Fructose-alanine can be used for food industry and tobacco processing research .
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Cat. No.: HY-W585933S
CAS No.: 1083053-41-1
Synonyms: Fru-Ala-13C6
Fructose-alanine- 13C6 is 13C labeled Fructose-alanine. Fructose-alanine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-alanine can be isolated from tobacco, miso and white wine. Fructose-alanine significantly induces oxidative browning and correlates with Maillard product (furfuryl alcohol) with a roasted and sweet aroma. Fructose-alanine can be used for food industry and tobacco processing research .
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Cat. No.: HY-129380R
CAS No.: 21291-40-7
Synonyms: Fructoselysine (Standard)
Diethylene glycol (Standard) is the analytical standard of Diethylene glycol. This product is intended for research and analytical applications. 2,2'-Oxybis(ethan-1-ol) (DIETHYLENE GLYCOL) has excellent solubility and reactivity in certain chemical reactions and can help accelerate the activation of certain reactants. In addition, it is widely used in the production process of pigments, resins and other chemicals. Although the compound has no direct medical application, it has wide applications in chemical research and industrial production.
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Cat. No.: HY-W585888
CAS No.: 87304-79-8
Research Areas:  

Others

Fructose-isoleucine is a non-volatile Amadori compound and Maillard reaction intermediate. Fructose-isoleucine is associated with roasted flavor and roasted odor in chicken soup samples as well as chicken soup supplemented with yeast-derived flavor products. Fructose-isoleucine is formed via the amino-carbonyl reaction and induces oxidative browning in miso, white wine and Saké. In malt, Fructose-isoleucine acts as a precursor via Strecker degradation to generate flavor compounds with roasted and sweet aromas .
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Cat. No.: HY-N18965
CAS No.: 1312365-68-6
Formyline (Compound 8) is a Maillard reaction product (glycated compound). Formyline is an advanced glycation end product formed by the reaction of lysine with 3-deoxypentosone, pentose, disaccharide degradation products or glucuronic acid. Formyline is commonly found in heat-processed foods such as milk, baked goods and beer, and can serve as a characteristic marker for food processing .
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