Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 12 Issue 1
- /
- Pages.108-114
- /
- 1996
- /
- 2287-1780(pISSN)
- /
- 2287-1772(eISSN)
A Study on the Reaction Rates of Maillard Browning Reaction of Dipeptides with Xylose
Dipeptide류와 당에 의한 Maillard 갈색화반응의 반응속도에 관한 연구
Abstract
The study was carried out to compare the reaction rate of Maillard browning reaction of 2 dipeptides (Leucylglycine, Tryptophylglycine) and 4 amino acids (Lysine, Glycine, Leucine, Tryptophan) with xylose heated for 0∼24 hours at 60∼100