Fructosamine has long been considered as a key intermediate of the Maillard reaction, which to a large extent is responsible for specific aroma, taste, and color formation in thermally processed or dehydrated foods. Since the 1980s, however, as a product of the Amadori rearrangement reaction between glucose and biologically significant amines such as proteins, fructosamine has experienced a boom in biomedical research, mainly due to its relevance to pathologies in diabetes and aging. In this chapter, we assess the scope of the knowledge on and applications of fructosamine-related molecules in chemistry, food, and health sciences, as reflected mostly in publications within the past decade. Methods of fructosamine synthesis and analysis, its chemical, and biological properties, and degradation reactions, together with fructosamine-modifying and -recognizing proteins are surveyed.

中文翻译：

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1-氨基-1-脱氧-D-果糖（“果糖胺”）及其衍生物。

果糖胺长期以来一直被认为是美拉德反应的关键中间产物，在很大程度上导致了热加工或脱水食品中特定的香气，味道和颜色形成。然而，自1980年代以来，果糖胺作为葡萄糖与生物重要胺（例如蛋白质）之间的Amadori重排反应的产物，在生物医学研究中经历了热潮，这主要是由于果糖胺与糖尿病和衰老的病理相关性。在本章中，我们评估了与果糖胺相关的分子在化学，食品和健康科学领域的知识和应用的范围，这在过去十年中的大多数出版物中都得到了反映。果糖胺的合成和分析方法，其化学和生物学特性以及降解反应，