Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction

Amino Acids

Volumn 36, Issue 3, 2009, Pages 465-474

  Kim, Ji Sang ^a   Lee, Young Soon ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Enolization; Extinction coefficient; Maillard reaction; Melanoidins; Racemization

Indexed keywords

ALANINE DERIVATIVE; ASPARAGINE; FRUCTOSE; GLUCOSE; MARFEY REAGENT; MELANOIDINE; POLYMER; SUGAR; UNCLASSIFIED DRUG;

ABSORPTION; ARTICLE; DIALYSIS; ENANTIOMER; GLYCATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMER; ISOMERIZATION; MOLECULAR WEIGHT; PRIORITY JOURNAL; RACEMIZATION; SPECTRAL SENSITIVITY; THIN LAYER CHROMATOGRAPHY; ULTRAVIOLET SPECTROSCOPY;

AMINO ACIDS; FRUCTOSE; GLUCOSE; HOT TEMPERATURE; MAILLARD REACTION; POLYMERS; STEREOISOMERISM;

EID: 67349179653     PISSN: 09394451     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00726-008-0104-z     Document Type: Article

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