Abstract
The heating of proteins in the presence of glucose or lactose results in the formation of fructoselysine or lactuloselysine (galactose-fructoselysine), in which the sugars are linked at the e-amino group of lysine. Both compounds, which are very unstable to acid hydrolysis, can be estimated by analysing furosine, which is formed during the hydrolysis with strong hydrochloric acid. With this useful indicator it could be shown that the fructoselysine group occurs in considerable amounts in many heat-damaged foods.
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