Journalartikel

Jahr der Veröffentlichung: 2001

Seiten: 429-433

Zeitschrift: Amino Acids

Bandnummer: 21

Heftnummer: 4

ISSN: 0939-4451

eISSN: 1438-2199

DOI Link: https://doi.org/10.1007/s007260170007

Verlag: Springer

Abstract: 
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.

Harvard-Zitierstil: Brückner, H., Justus, J. and Kirschbaum, J. (2001) Saccharide induced racemization of amino acids in the course of the Maillard reaction, Amino Acids, 21(4), pp. 429-433. https://doi.org/10.1007/s007260170007

APA-Zitierstil: Brückner, H., Justus, J., & Kirschbaum, J. (2001). Saccharide induced racemization of amino acids in the course of the Maillard reaction. Amino Acids. 21(4), 429-433. https://doi.org/10.1007/s007260170007