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- W1435580070 abstract "The interaction between carbohydrates and amino acids, proteins, and other nitrogen compounds has gradually come to be recognized as fundamental to a wide variety of naturally occurring phenomena, many of which play important roles both in basic biological. as well as industrial processes. This chapter aims to critically survey the large amount of experimental and speculative work that has been published in this field. Investigations of the type of reaction that have been observed under laboratory conditions have been considered and their possible significance in basic biological and industrial processes has been mentioned. The discussion in this chapter covers the more labile combinations of certain carbohydrates with amino acids, proteins, and other nitrogen compounds. Sugars and amino acids yield dark materials when heated together and this so-called melanoidin or browning reaction has been specifically discussed. The work on sugar-amino acid condensations may be said to date definitely from the experiments of Maillard. In attempting to extend his work to other compounds containing several hydroxyl groups, he chose D-glucose and quickly observed that the aldehydic function of the latter predominated and completely changed the course of the reaction. He devoted considerable attention to the new reaction and his results have been discussed in detail in the chapter. Subsequently, the kinetics and equilibria of the reaction have been studied extensively by physical-chemical techniques. The key tools were polarimetry, cryoscopy, colorimetry, potentiometry, and chemical analysis." @default.
- W1435580070 created "2016-06-24" @default.
- W1435580070 creator A5007268572 @default.
- W1435580070 creator A5028759924 @default.
- W1435580070 date "1951-01-01" @default.
- W1435580070 modified "2023-10-16" @default.
- W1435580070 title "Reactions between Sugars and Nitrogenous Compounds and Their Relationship to Certain Food Problems" @default.
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