Interaction of aldoses with α-amino-acids or peptides

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Abstract
The amt. of the reaction product formed from glucose and amino-acids or peptides can be calculated from the actual pH depressions. The values calculated from potentiometric measurements were verified by measurements of NH2-N diminution during the course of the reaction as well as at equilibrium. The % of combination at equilibrium were small at pH values lower than the ioselectric point of the amino components, increased with increasing pH and attained maximal values at high alkalinities.

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