Amino acid decrease during Maillard reaction

As shown above, glycine is formed again in the course of the Maillard reaction, during the conversion of the ARP into the reductones. Eventually it may react with these reductones or other electrophiles. Therefore the rate of the decrease of the concentration of the amino acid is not similar to the rate of the reaction with the sugar (Figure 1). The rate of consumption of monosaccharide, however, is a good measure of the reaction rate. 

Amino acid analysis confirmed that Maillard browning reactions occurred during the frying process, since basic amino acids such as lysine and arginine decreased significantly, whereas all others decreased only slightly (Table I). 

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