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Extra-weak chemiluminescence of drugs. XII. Effect of the molar ratio of amino acid to sugar on extra-weak chemiluminescence in the Maillard reaction

✍ Scribed by Kurosaki, Yuichiro ;Sato, Hideaki ;Ishizawa, Fumiaki ;Mizugaki, Michinao

Publisher: John Wiley and Sons
Year: 1991
Weight: 299 KB
Volume: 6
Category: Article
ISSN: 0884-3996
DOI: 10.1002/bio.1170060308

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✦ Synopsis

The extra-weak chemiluminescence in the Maillard reaction caused by the reaction between L-lysine and D-arabinose was measured, and a linear relationship was found between the chemiluminescence and the amount o f L-lysine added. After a 1 -hour reaction equimolar amounts o f D-arabinose and L-lysine were consumed regardless o f the initial concentration o f D-arabinose. The chemiluminescence of the Maillard reaction originates from Maillard reaction products formed by the equimolar reaction between sugar and amino acid and depends on the concentration o f amino acid.

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