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N ε ‐carboxymethyllysine is formed during heating of lysine with ketoses
Author(s) -
Ruttkat Axel,
Erbersdobler Helmut F
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740680219
Subject(s) - lysine , chemistry , food science , biochemistry , amino acid
In a model system with lysine monohydrochloride and various reducing sugars, the contents of N ε ‐carboxymethyllysine (CML) were measured after heat treatment at 98°C for 3–24 h. The results show for the first time that CML could be formed by the reaction of lysine and fructose or lysine and sorbose. The formation of CML also shows time‐dependent differences between aldoses and ketoses. After heating up to 6–12 h, the reaction of lysine with ketoses leads to similar amounts of CML as the reaction with aldoses, whereas after longer heating significantly more CML was produced by the reaction with aldoses. The highest CML contents (2380 mg CML kg −1 lysine) were measured in the galactose model system after heating for 24 h.