In:
Annals of the New York Academy of Sciences, Wiley, Vol. 1126, No. 1 ( 2008-04), p. 244-247
Kurzfassung:
The reaction pathways of amino acids and reducing sugars are now fully understood. The focus in the last few years, however, has turned to the reaction of peptides and proteins with reducing sugars. We have investigated the reaction of γ‐aminobutanoic acid, the heptapeptide Nα‐Acetyl‐Lys‐Lys‐β‐Ala‐Lys‐β‐Ala‐Lys‐Gly, and the model protein β‐casein in Maillard reactions with 1‐ 13 C arabinose. Characterization of 13 C‐labeled acetic acid and norfuraneol by gas chromatography–mass spectrometry and nuclear magnetic resonance revealed new formation pathways. The results demonstrate significant differences in the labeling pattern of the products depending on the amine used, indicating different formation pathways of acetic acid and norfuraneol.
Materialart:
Online-Ressource
ISSN:
0077-8923
,
1749-6632
DOI:
10.1196/nyas.2008.1126.issue-1
DOI:
10.1196/annals.1433.046
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
2008
ZDB Id:
2834079-6
ZDB Id:
211003-9
ZDB Id:
2071584-5
SSG:
11
