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The Peptide-catalyzed Maillard Reaction : Characterization of 13C Reductones

✍ Scribed by Leif Alexander Garbe; Alexander Würtz; Christian T. Piechotta; Roland Tressl

Book ID
111484650
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
205 KB
Volume
1126
Category
Article
ISSN
0890-6564

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✍ Cerny, Christoph; Briffod, Matthieu 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 50 KB

The influence of different pH values, ranging from 4.0 to 7.0, on the formation of sulfur volatiles in the Maillard reaction was studied using a model system with [ 13 C 5 ]xylose, cysteine, and thiamin. The use of 13 C-labeled xylose allowed, by analysis of the mass spectra, volatiles that incorpor