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Antioxidative Arginine‐Xylose Maillard Reaction Products: Conditions for Synthesis
Author(s) -
BECKEL R. W.,
WALLER G. R.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14952.x
Subject(s) - maillard reaction , xylose , chemistry , arginine , yield (engineering) , molar ratio , catalysis , food science , organic chemistry , pyridine , nitrogen , biochemistry , nuclear chemistry , fermentation , amino acid , materials science , metallurgy
Antioxidative Maillard reaction products can be formed from arginine and xylose. The effects of time, initial pH and molar ratio of arginine to xylose on the yield of antioxidative activity were investigated. The best results were obtained by refluxing 1M arginine HCl with 1M xylose in water at 100°C for 10–20 hr at an initial pH of 5. The use of 1:1 pyridine/water reaction medium produced a twofold increase in activity suggesting the role of a base catalyst for the production of maximum yields.