Abstracto
- Non-enzymatic glycation (reaction of an amino group with a sugar) is the first step in a complex, poorly understood, series of Maillard reactions. The reaction can also serve as a model for the general non-enzymatic processing of proteins. The structure of the title compound, C13H19NO5, is a model for the product in such a process. Despite the small volume of the crystal, the use of a Cu K alpha rotating-anode source allowed the collection of sufficient data to solve and refine the structure.