FORMATION OF NOVEL 2(1H)-PYRAZINONES AS PEPTIDE-SPECIFIC MAILLARD REACTION-PRODUCTS

被引：26

作者：

OH, YC

SHU, CK

HO, CT

机构：

[1] RUTGERS STATE UNIV, COOK COLL, NEW JERSEY AGR EXPT STN, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

[2] RJ REYNOLDS TOBACCO CO, BOWMAN GRAY TECH CTR, WINSTON SALEM, NC 27102 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 01期

关键词：

D O I：

10.1021/jf00013a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The flavor compounds generated from the reaction of dipeptides with glucose at 180-degrees-C and a pH range of 5.3-5.5 derived mainly from two pathways: (1) the reaction of dipeptides with glucose degradation products to form pyrazinones or (2) the reaction of amino acids derived from peptide bond hydrolysis with glucose degradation products to form aldehydes via Strecker degradation.

引用

页码：118 / 121

页数：4

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