Summary.
The formation of D-amino acids on heating aqueous solutions of protein L-amino acids at pH 2.5 and pH 7.0 together with glucose, fructose or saccharose was investigated by enantioselective gas chromatography. The saccharide induced partial racemization (epimerisation) of L-amino acids is attributed to the Maillard reaction.
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Received October 1, 2001 Accepted October 2, 2001
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Brückner, H., Justus, J. & Kirschbaum, J. Saccharide induced racemization of amino acids in the course of the Maillard reaction. Amino Acids 21, 429–433 (2001). https://doi.org/10.1007/s007260170007
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DOI: https://doi.org/10.1007/s007260170007