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- FUJIWARA-ARASAKI Teruko
- Kobe-Yamate Women's College, Kobe, Japan and Arthur D. Little Research Institute, Inveresk, Midlothian, Scotland, U. K.
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- COULSON C. B.
- National College of Food Technology, University of Reading, Weybrige, Surrey, U. K.
Bibliographic Information
- Other Title
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- Lysine-lactose browning products-1-Properties of the reaction products
- I. PROPERTIES OF THE REACTION PRODUCTS
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Description
Fairly typical Maillard-type reaction products were obtained from the lysine-lactose browning system. These substances gave positive ninhy-drin (17), orcinol (16) and LOWRY (19) reactions and fraction D1, P1 and P3 showed fairly higher sugar content. Fractions D, and P1 contain 22.4 and 21.8% of sugar, respectively. Fractions D1 and P1 yielded 6.95 and 9.44% of free lysine, respectively, i. e. this corresponded to 25 and 24% of their original total nitrogen levels. A preliminary in vitro test of the fractions (P1 and P3) using M. tuberculosis H37Pv suggests some growth stimulation properties.
Journal
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- Journal of Nutritional Science and Vitaminology
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Journal of Nutritional Science and Vitaminology 19 (3), 251-262, 1973
Center for Academic Publications Japan
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Details 詳細情報について
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- CRID
- 1390282681303304704
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- NII Article ID
- 130001372910
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- NII Book ID
- AA00703822
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- ISSN
- 18817742
- 03014800
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- NDL BIB ID
- 7671757
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- PubMed
- 4752100
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- Text Lang
- en
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- Article Type
- journal article
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- Data Source
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- JaLC
- NDL Search
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed
