Structure and potential crosslinking reactivity of a new pentose-specific Maillard product

…, G Wondrak, E Kersten, D Rewicki

文献索引：Tressl, Roland; Wondrak, Georg; Kersten, Evelyn; Rewicki, Dieter Journal of Agricultural and Food Chemistry, 1994 , vol. 42, # 12 p. 2692 - 2697

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被引用次数: 11

摘要

The Maillard reaction of model compounds for peptide-bound lysine (4-aminobutyric acid, 6- aminocaproic acid, Na-acetyl-L-lysine) with reducing sugars (D-ribose, D-xylose, D- arabinose, D-glucose, D-fructose, D-glyceraldehyde) was investigated under both stringent and mild conditions. With pentoses the corresponding w-(dimethylma1eimido) carboxylic acids 1-3 were identified as substantial, hitherto unknown components by GC/MS and ...