Summary
Cyanogen-induced phosphorylation of D-fructose at pH 8.8 led to the formation of a phosphorylated sugar identified asα-D-fructopyranose 2-phosphate on the basis of its chromatographic and electrophoretic properties, its lability to hydrolysis by alkaline phosphatase, the rate of its acid-catalysed hydrolysis, the results of periodate oxidation and optical rotatory measurements.
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Degani, C., Kawatsuji, M. & Halmann, M. Cyanogen induced phosphorylation of D-fructose. J Mol Evol 6, 51–60 (1975). https://doi.org/10.1007/BF01732673
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DOI: https://doi.org/10.1007/BF01732673