[The question of amino acid isomerization in the microwave field. Results of a model study with standard solutions].
Aqueous standard-solutions of L-alanine, L-glutamic acid, and L-proline do not reveal any increase of D-enantiomers after 30 min heating--neither by the conventional method on a hotplate, nor in a standard microwave oven. A specific "microwave effect" and, hence, a special consumer risk is, in contrast to recent assumptions, not detectable. Effects on the amino acids which were observed in conventionally heated samples are explained by higher heat-exposure during the treatment of these samples.
Institut für Sozialmedizin und Epidemiologie des Bundesgesundheitsamtes, Berlin.
P
P
Fritz
L I
LI
Dehne
J
J
Zagon
K W
KW
Bögl
D000409:Alanine / Q000737:chemistry / Q000528:radiation effects; D000596:Amino Acids / Q000737:chemistry / Q000528:radiation effects*; D005971:Glutamates / Q000737:chemistry / Q000528:radiation effects; D018698:Glutamic Acid; D007536:Isomerism; D008872:Microwaves; D011392:Proline / Q000737:chemistry / Q000528:radiation effects
D000596:Amino Acids; D005971:Glutamates; D018698:Glutamic Acid; D011392:Proline; D000409:Alanine
Zur Frage der Aminosäureisomerisierung im Mikrowellenfeld. Ergebnisse eines Modellversuches mit Standardlösungen.