Journal article
Authors list: Brückner, H; Justus, J; Kirschbaum, J
Publication year: 2001
Pages: 429-433
Journal: Amino Acids
Volume number: 21
Issue number: 4
ISSN: 0939-4451
eISSN: 1438-2199
DOI Link: https://doi.org/10.1007/s007260170007
Publisher: 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.
Citation Styles
Harvard Citation style: 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 Citation style: 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
Keywords
Chirasil-L-Val; D-amino acids; Gas chromatography; Maillard reaction; nonenzymic browning; racemization mechanism; saccharides (glucose, fructose, saccharose)
