Racemization of amino acids during classical and microwave oven hydrolysis - Application to aspartame and a Maillard reaction system

Food Chemistry

Volumn 74, Issue 2, 2001, Pages 217-224

  Stenberg, Marianne ^a   Marko Varga, György ^a   Öste, Rickard ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Amino acids; Aspartame; Maillard reaction system; Oven hydroysis; Racemization

Indexed keywords

AMINO ACID; ASPARTAME; HUMAN SERUM ALBUMIN;

ARTICLE; BEVERAGE; HYDROLYSIS; MICROWAVE RADIATION; PROTEIN DEGRADATION; RACEMIC MIXTURE; REACTION ANALYSIS; TECHNIQUE; TEMPERATURE;

EID: 0034934087     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00141-8     Document Type: Article

References (22)

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6. Estimation of lysine damage in heated whey protein by furosine determinations in conjunction with the digestion cell technique
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9. Racemization of amino acid residues in casein roasted with glucose and/or methyl linoleate
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11. W, Stein, W
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15. Racemization kinetics of free and protein-bound amino acids under moderate alkaline treatment
16. Dietary D-amino acids
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18. The hydrolysis of protein by microwave energy
19. Aromatic compounds from carbohydrates. IX. reaction of D-glucose and L-Lysine in slightly acidic, aqueous solution
20. An evaluating of microwave heating for the rapid hydrolysis of peptide samples for chiral amino acid analysis
21. Determination of D- and L- amino acids in biological samples by two-dimensional Column Liquid Chromatography
22. Carbohydrates