Maillard Polymers Derived fromD-Glucose-1 and -6-14C, Glycine-1 and -2-14C, and C-1-, and Methyl-14C Methionine
- 1 September 1985
- journal article
- research article
- Published by Taylor & Francis in Journal of Carbohydrate Chemistry
- Vol. 4 (3) , 363-368
- https://doi.org/10.1080/07328308508070186
Abstract
Maillard polymers were prepared from D-glucose-1 and -6-14C, glycine-1 and -2-14C, as well as C-1 and methyl-14C methionine, and the activities of the isolated polymers measured as a function of time. In both cases, C-1 of the amino acids were incorporated at the lowest levels, with D-glucose carbon atoms at the highest levels. The data support the conclusions that carbon dioxide, produced during the Maillard reaction, arises from C-1 of the amino acids, but also suggests that other carbons of the amino acids may contribute as well.This publication has 5 references indexed in Scilit:
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