Conditions for the Synthesis of Antioxidative Arginine-Xylose Maillard Reaction Products
Conditions for the Synthesis of Antioxidative Arginine-Xylose Maillard Reaction Products
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DOI：
10.1021/bk-1983-0215.ch008
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发表时间：
1983-04
期刊：
影响因子：
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通讯作者：
G. Waller;R. W. Beckel;B. Adeleye
中科院分区：
文献类型：
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作者：
G. Waller;R. W. Beckel;B. Adeleye
抗氧化美拉德反应产物（AX）可以由精氨酸和木糖形成。最佳结果通过在约5的初始pH下在100°C下将IM盐酸精氨酸与IM木糖在水中混合10-20小时获得。使用N2、O2和空气的Tris缓冲液和高达5巴的压力对抗氧化活性的产率具有可忽略的影响，但是使用1：1吡啶/水作为反应介质使该活性增加2倍。
An antioxidative Maillard reaction product (AX) can be formed from arginine and xylose. Optimum results were obtained by refluxing 1M arginine-HC1 with 1M xylose in water at 100°C for 10-20 h at initial pH of approximately 5. Tris buffer and pressures up to 5 bar using N2, O2, and air had negligible effect on yield of antioxidative activity but the use of 1:1 pyridine/water as a reaction medium produced a 2-fold increase in this activity.