|
|||||
|
|
Saccharide induced racemization of amino acids in the course of the Maillard reaction |
|
| Authors: | H. Brückner J. Justus J. Kirschbaum |
| Affiliation: | (1) Interdisciplinary Research Center, Institute of Nutritional Science, Department of Food Sciences, University of Giessen, Federal Republic of Germany, DE |
| Abstract: | Summary. The formation of D-amino acids on heating aqueous solutions of protein L-amino acids at pH 2.5 and pH 7.0 together with glucose, fructose or saccharose was investigated by enantioselective gas chromatography. The saccharide induced partial racemization (epimerisation) of L-amino acids is attributed to the Maillard reaction. Received October 1, 2001 Accepted October 2, 2001 |
| Keywords: | : D-amino acids Maillard reaction Nonenzymic browning Racemization mechanism Saccharides (glucose fructose saccharose) Gas chromatography Chirasil-L-Val |
| 本文献已被 PubMed SpringerLink 等数据库收录！ | |