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Saccharide induced racemization of amino acids in the course of the Maillard reaction

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Summary.

The formation of D-amino acids on heating aqueous solutions of protein L-amino acids at pH 2.5 and pH 7.0 together with glucose, fructose or saccharose was investigated by enantioselective gas chromatography. The saccharide induced partial racemization (epimerisation) of L-amino acids is attributed to the Maillard reaction.

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Authors and Affiliations

  1. Interdisciplinary Research Center, Institute of Nutritional Science, Department of Food Sciences, University of Giessen, Federal Republic of Germany, , , , , , DE

    H. Brückner, J. Justus & J. Kirschbaum

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  1. H. Brückner
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  2. J. Justus
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  3. J. Kirschbaum
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Received October 1, 2001 Accepted October 2, 2001

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Brückner, H., Justus, J. & Kirschbaum, J. Saccharide induced racemization of amino acids in the course of the Maillard reaction. Amino Acids 21, 429–433 (2001). https://doi.org/10.1007/s007260170007

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  • DOI: https://doi.org/10.1007/s007260170007

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