Glucose-lysine Maillard browning

V. M. Hill, D. A. Ledward, and J. M. Ames, Influence of high hydrostatic pressure and pH on the rate of Maillard browning in a glucose-lysine system, J. Agric. Food Chem., 1996, 44, 594-598. 

Furthermore, we have recently investigated the mutagenicity of lysine-glucose Maillard browning product treated with nitrite (23). 

The formation of brown pigments via the Maillard reaction, especially in model systems (e.g. glucose-glycine), usually follows zero-order kinetics, but the loss of reactants has been found to follow first- or second-order kinetics in foods and model systems. Activation energies of 109, 116 and 139 kJ mol-1 have been reported for the degradation of lysine, the formation of brown pigments and the production of hydroxymethylfurfural (HMF), respectively. 

Casein-Bound 3H Lysine in Untreated, Early, and Advanced Maillard Casein (41). Goat sodium caseinate biologically labelled with L-4,5-3H-lysine was treated with glucose under conditions inducing early and advanced Maillard reactions. The two preparations contained about the same reactive lysine (see Table III) the early Maillard 3H-casein contained only c-deoxyfructosyllysine as Maillard products and the advanced Maillard 3H-casein contained some c-deoxy-fructosyllysine and unidentified derivatives of lysine and glucose as brown pigments. 

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