Racemization of amino acids during classical and microwave oven hydrolysis — application to aspartame and a Maillard reaction system
- 31 August 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 74 (2) , 217-224
- https://doi.org/10.1016/s0308-8146(01)00141-8
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Hydrolysis of proteins performed at high temperatures and for short times with reduced racemization, in order to determine the enantiomers of d- and l-amino acidsAnalytica Chimica Acta, 1997
- Application of the Microwave Hydrolysis to Furosine Determination in Cereal and Dairy FoodsJournal of Agricultural and Food Chemistry, 1996
- Determination of amino acids in biomass and protein samples by microwave hydrolysis and ion-exchange chromatographyJournal of Chromatography A, 1995
- Estimation of lysine damage in heated whey proteins by furosine determinations in conjunction with the digestion cell techniqueJournal of Agricultural and Food Chemistry, 1989
- Rapid hydrolysis of proteins and peptides by means of microwave technology and its application to amino acid analysisInternational Journal of Peptide and Protein Research, 1987
- Racemization kinetics of amino acid residues in alkali-treated soybean proteinJournal of Agricultural and Food Chemistry, 1985
- Determination of D‐Amino Acids in Some Processed Foods and Effect of Racemization on In Vitro Digestibility of CaseinJournal of Food Science, 1982
- Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D‐Amino AcidsJournal of Food Science, 1981
- DECREASED PROTEOLYSIS OF ALKALI‐TREATED PROTEIN: CONSEQUENCES OF RACEMIZATION IN FOOD PROCESSINGJournal of Food Science, 1980
- Racemization of amino acid residues in casein roasted with glucose and/or methyl linoleate.Agricultural and Biological Chemistry, 1979