Mechanism and Kinetic Studies of the Reaction

These two aspects of such a complex change as the Maillard reaction are considered together, because most of the kinetic studies are based on certain assumptions regarding the mechanism of reaction. It is convenient to consider first the reaction in acid medium, and then the reaction at pH values of about 6.5 and above. 

62% histidine, 1.84% and tryptophan, 71%. D-Xylose and D-fructose were usually more reactive than D-glucose under these acidic conditions. 

Changes in the Various Forms of Nitrogen in a 8% Citric Acid Solution of 0.5 Mole of Tt-Olucose and 0.8 Mole of Glycine, on Heating at 96° for Various Time Intervals104 

hours Total N, % Amino N, mg./100 ml. Ammonia N, mg./lOO ml. Color at 600 mu, % N-n-Gluco- sylamine 

Potentiometric determination of the pH of L-histidine solutions with and without D-glucose at 40° showed that, at initial pH values between 5 and 6.5, the pH remained constant for both samples. When the initial pH was above 6.5, alkali had to be added to the D-glucose-histidine mixture in order to maintain the pH.137 Chromatographic evidence shows that other basic amino acids (such as lysine and arginine) also react238 with D-glucose 

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