Xylose-lysine model systems: The effect of pH on the volatile reaction products
β Scribed by Anton Apriyantono; Jennifer M Ames
- Publisher
- John Wiley and Sons
- Year
- 1993
- Tongue
- English
- Weight
- 731 KB
- Volume
- 61
- Category
- Article
- ISSN
- 0022-5142
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π SIMILAR VOLUMES
## BACKGROUND: The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems. RESULTS: Head
An HPLC-diode array detection (HPLC-DAD) method was developed for the direct analysis of reaction products of aqueous Maillard model systems. The method was applied to mixtures of xylose or glucose refluxed with glycine or lysine for up to 120 min with the pH maintained at 5 throughout heating. Four
The effect of lysine residues on the deamidation reaction of the asparagine side chain has been studied on the peptide Τ½ Τ½ Ac-Cys-Lys-Asn-Gly-Gln-Thr-Asn-Cys-NH 2 and on its lysine-acetylated derivative in a wide range of pH values. The amino acid sequence of these peptides is similar to the local s