The possible utilization of the 1-amino-1-deoxy-2-ketose compounds between amino acids and carbohydrates as foodstuff integrators.
The behavior of the primary products (1-amino-1-deoxy-2-ketose-derivatives) from amino acids and monosaccharides in the Maillard reaction to the action of pepsin, trypsin, chymostrypsin and of heating has been investigated, in order to test the possibility of their utilization as foodstuff integrators. The behavior is very different from the corresponding behavior of the original amino acids.
D000596:Amino Acids; D002241:Carbohydrates; D055598:Chemical Phenomena; D002621:Chemistry; D002918:Chymotrypsin; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D005511:Food Handling; D006595:Hexosamines; D006358:Hot Temperature; D006868:Hydrolysis; D008872:Microwaves; D013329:Structure-Activity Relationship; D014357:Trypsin
D000596:Amino Acids; D002241:Carbohydrates; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D006595:Hexosamines; D002918:Chymotrypsin; D014357:Trypsin