Reactivity of Individual Sugars and Amino Acids

Comparative Reactivity of Individual Sugars and Amino Acids 

Kretovich and Tokareva202 compared the color produced by pentoses, hexoses, and disaccharides, respectively, with amino acids at 95°, using a more dilute solution than had Maillard.72 Iodine solutions were used as color standards. Pentoses were the most reactive and disaccharides the least reactive and glycine, leucine, and alanine showed decreasing reactivity as amino acids. 

By repeated evaporation to dryness of solutions of equimolar amounts of several sugars and amino acids, Grtinhut and Weber110 found that l-arabinose33 and glutamic acid were the most reactive of those studied. Glutamic acid also produced more color with D-glucose sirup at pH 5.2 than did several other amino acids.172 

Proportion of Acyclic Form of a Sugar, Its Speed of Mutarotation, and Its Ability to 

The effect of the distance (between the amino and carboxyl functions) )n the degree of browning of a series of amino acids with D-glucose was studied by Lento, Underwood, and Willits.227 Their standardized reaction 

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VI. Comparative Reactivity of Individual Sugars and Amino Acids. 97... 

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