Antioxidative arginine-xylose Maillard

Conditions for the Synthesis of Antioxidative Arginine-Xylose Maillard Reaction Products... 

G. R. Waller, R. W. Beckel, and B. O. Adeleye, Conditions for the synthesis of antioxidative arginine-xylose Maillard reaction products, in B, 1983, 125-140. 

Beckel, R.W. and Waller, G.R. 1983. Antioxidative arginine-xylose Maillard reaction products conditions of synthesis. J. Food Sci. 48, 996—997. 

An antioxidative Maillard reaction product (AX) can be formed from arginine and xylose. Optimum results were obtained by refluxing 1M arginine-HCl with 1M xylose in water at 100°C for 10-20 h at initial pH of approximately 5. 

Foster, R. C. "Preliminary isolation and characterization of an antioxidative component of the Maillard reaction between arginine and xylose" M. S. Thesis, Oklahoma State University, Stillwater, Oklahoma, 1980 72 pp. 

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