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(2S)-2-amino-6-(formyl-5-hydroxymethyl-pyrrol-1-yl)-hexanoic acid

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Formula: C12H18N2O4
CAS: 74509-14-1

Identification

Structural Formula
(2S)-2-amino-6-(formyl-5-hydroxymethyl-pyrrol-1-yl)-hexanoic acid
CAS:
74509-14-1
EINECS:
Molecular Formula:
C12H18N2O4
MDL:
Synonym:
1h-pyrrole-1-hexanoicacid, a-amino-2-formyl-5-(hydroxymethyl)-,(as)- ; ?-pyrrolyllysine ; ?-pyrrole-lysine ; pyrraline ; epsilon-pyrrole-lysine ; (2s)-2-amino-6-(2-formyl-5-hydroxymethyl-pyrrol-1-yl)-hexanoic acid ; (?s)-?-amino-2-formyl-5-(hydroxymethyl)-1h-pyrrole-1-hexanoic acid ; 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine


Description

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food. Pyrraline is an advanced Maillard reaction product, derived from reaction of glucose with lysine residues. References: Nakayama, T. et al. Agric. Biol. Chem. 1980; 44: 1201. Miller, R. et al. Acta Chem. Scand. 1984; B38: 689. Öste, R.E. et al. J. Agric. Food. Chem. 1987; 35: 938. Chiang, G.H. J. Agric. Food. Chem. 1988; 36: 506. Sengl, M. et al. J. Chromatogr. 1989; 463: 119. Schuessler, U. and Ledl, F. Z. Lebensm Unters Forsch 1989; 189: 32. Schuessler, U. and Ledl, F. Z. Lebensm Unters Forsch 1989; 189: 138. Hayase, F. et al. J. Biol. Chem. 1989; 263: 3758. Henle, T. and Klostermeyer, H. Z. Lebensm Unters Forsch 1993; 196: 1. Portero-Otin, M. et al. Biochem. Biophys. Acta. 1995; 1247: 74. Henle, T. and Bachmann, A. Z. Lebensm Unters Forsch 1996; 202: 72. Nagaraj, R.H. et al. Arch. Biochem. Biophys. 1996; 325: 152.


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Pyrraline
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Properties for (2S)-2-amino-6-(formyl-5-hydroxymethyl-pyrrol-1-yl)-hexanoic acid

Molecular Weight:
254.28 g·mol−1
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Alternative Distributors of [(2S)-2-amino-6-(formyl-5-hydroxymethyl-pyrrol-1-yl)-hexanoic acid]

Producers or manufacturers change the product range from time to time. Currently there are no other manufacturers known.
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