title: Extra-weak chemiluminescence of drugs. XII. Effect of the molar ratio of amino acid to sugar on extra-weak chemiluminescence in the Maillard reaction.
abstract: The extra-weak chemiluminescence in the Maillard reaction caused by the reaction between L-lysine and D-arabinose was measured, and a linear relationship was found between the chemiluminescence and the amount of L-lysine added. After a 1-hour reaction equimolar amounts of D-arabinose and L-lysine were consumed regardless of the initial concentration of D-arabinose. The chemiluminescence of the Maillard reaction originates from Maillard reaction products formed by the equimolar reaction between sugar and amino acid and depends on the concentration of amino acid.
authors.affiliation: Department of Pharmaceutical Sciences, Tohoku University Hospital, Miyagi, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Kurosaki
authors.forename: H
authors.initials: H
authors.lastname: Sato
authors.forename: F
authors.initials: F
authors.lastname: Ishizawa
authors.forename: M
authors.initials: M
authors.lastname: Mizugaki
mesh_terms: D001089:Arabinose / Q000737:chemistry; D008163:Luminescent Measurements; D008239:Lysine / Q000737:chemistry; D015416:Maillard Reaction; D008956:Models, Chemical
chemical_list: D001089:Arabinose; D008239:Lysine