title: Saccharide induced racemization of amino acids in the course of the Maillard reaction.
abstract: 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.
authors.affiliation: Institute of Nutritional Science, Department of Food Sciences, University of Giessen, Federal Republic of Germany. hans.brueckner@ernaehrung.uni-giessen.de
authors.forename: H
authors.initials: H
authors.lastname: Brückner
authors.forename: J
authors.initials: J
authors.lastname: Justus
authors.forename: J
authors.initials: J
authors.lastname: Kirschbaum
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D002849:Chromatography, Gas / Q000379:methods; D005632:Fructose / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D013395:Sucrose / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D005632:Fructose; D013395:Sucrose; D005947:Glucose