Saccharide induced racemization of amino acids in the course of the Maillard reaction

被引：44

作者：

Brückner, H ^{[1
]}

Justus, J ^{[1
]}

Kirschbaum, J ^{[1
]}

机构：

[1] Univ Giessen, Interdisciplinary Res Ctr, Inst Nutr Sci, Dept Food Sci, D-35392 Giessen, Germany

来源：

AMINO ACIDS | 2001年 / 21卷 / 04期

关键词：

D-amino acids; Maillard reaction; nonenzymic browning; racemization mechanism; saccharides; (glucose; fructose; saccharose); gas chromatography; Chirasil-L-Val;

D O I：

10.1007/s007260170007

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：429 / 433

页数：5

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