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Formation of pyrazines in Maillard model systems of lysine-containing dipeptides.

J Agric Food Chem. 2010; 
Van Lancker F, Adams A, De Kimpe N.
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ORF cDNA Clones/MolecularCloud Glycine (99%) and glucose (99.5%) were from Sigma-Aldrich (Bornem, Belgium). The peptides Lys-Ala hydrobromide (99%), Lys-Lys hydrochloride (99%), Lys-Leu acetate (99%), Lys-Gly hydrochloride (99%), and Lys-Ser hydrochloride (99%) were purchased from Bachem (Bubendorf, Switzerland). The peptides Lys-Cys (95.6%), Lys-Phe (99.4%), and Lys-Glu (95.5%) were from Genscript (Piscataway, NJ). Get A Quote

摘要

Whereas most studies concerning the Maillard reaction have focused on free amino acids, little information is available on the impact of peptides and proteins on this important reaction in food chemistry. Therefore, the formation of flavor compounds from the model reactions of glucose, methylglyoxal, or glyoxal with eight dipeptides with lysine at the N-terminus was studied in comparison with the corresponding free amino acids by means of stir bar sorptive extraction (SBSE) followed by GC-MS analysis. The reaction mixtures of the dipeptides containing glucose, methylglyoxal, and glyoxal produced 27, 18, and 2 different pyrazines, respectively. Generally, the pyrazines were produced more in the case of dipeptide... More

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