Extra-weak chemiluminescence of drugs. XII. Effect of the molar ratio of amino acid to sugar on extra-weak chemiluminescence in the Maillard reaction.
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.
Kurosaki
Y
Y
Department of Pharmaceutical Sciences, Tohoku University Hospital, Miyagi, Japan.
Sato
H
H
Ishizawa
F
F
Mizugaki
M
M
D001089:Arabinose / Q000737:chemistry; D008163:Luminescent Measurements; D008239:Lysine / Q000737:chemistry; D015416:Maillard Reaction; D008956:Models, Chemical
D001089:Arabinose; D008239:Lysine