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Conjugation of Rare Sugar with Amino acids by the Maillard Reaction
Author(s) -
SHIRAI YOKO,
SASAKI HITOMI,
KAMIMURA WATARU
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.lb189
Subject(s) - maillard reaction , amino acid , sweetness , chemistry , sugar , lysine , glycine , food science , sucrose , biochemistry , added sugar , reducing sugar , amadori rearrangement , organic chemistry , glycation , receptor
D‐psicose is thought to be an ideal substitute for sucrose for food products due to its sweetness, easy‐processing, and functional properties (non caloric and low glycemic response). In the present study, the effects of amino acid on the formation properties of D‐psicose were analyzed to find a better utilization of D‐psicose aerated food systems. The effects of reaction temperature, molecular ratio, and the number of amino group (lysine or glycine) on the conjugation of D‐psicose with amino acids were examined. It was found that under the condition of excess amino acids, rare sugar was produced more efficiently; the type of amino acid had no influence on the conjugation of rare sugar.