An aqueous xylose-lysine model system was heated for 1 h under reflux, and the colored ethyl acetate-extractable compounds were separated. The structural elucidation of the first three-ring colored compound ever isolated from this Maillard model system and the partial characterization of a second one are described. Structure elucidation was based mostly on heteronuclear two-dimensional NMR.
New Colored Compounds from the Maillard Reaction between Xylose and Lysine / A. Arnoldi, E.A. Corain, L. Scaglioni, J. M. Ames. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 45:3(1997), pp. 650-655.
|Titolo:||New Colored Compounds from the Maillard Reaction between Xylose and Lysine|
ARNOLDI, ANNA (Primo)
SCAGLIONI, LEONARDO (Penultimo)
|Parole Chiave:||Colored compounds; Heteronuclear two-dimensional NMR; Lysine; Maillard reaction; Nonenzymic browning; Xylose|
|Settore Scientifico Disciplinare:||Settore CHIM/10 - Chimica degli Alimenti|
|Data di pubblicazione:||1997|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1021/jf960331o|
|Appare nelle tipologie:||01 - Articolo su periodico|