Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
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概要
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When a solution containing xylose and L-lysine is heated under weakly acidic conditions, it turns brown by the Maillard reaction. We isolated here two novel yellow compounds from a heated solution containing xylose and lysine, and identified pyrrolyl-methylidene-pyrrolone derivatives named dilysyldipyrrolones A and B. Their chemical structures were elucidated by instrumental analyses as 6-[[1-[(S)-5-amino-1-carboxypentyl]-3-hydroxy-pyrrol-2-yl]-(E)-2-methylidene-5-methyl-1,2H-pyrrol-3-one-1-ly]-(S)-2-amino-hexanoic acid (dilysyldipyrrolone A) and 6-[[1-[(S)-5-amino-5-carboxypentyl]-3-hydroxy-pyrrol-2-yl]-(E)-2-methylidene-5-methyl-1,2H-pyrrol-3-one-1-yl]-(S)-2-amino-hexanoic acid (dilysyldipyrrolone B). These were the major pigments in the heated solution.
- 社団法人 日本農芸化学会の論文
著者
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Takenaka Makiko
National Food Research Institute
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ONO Hiroshi
National Food Research Institute
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SAKAMOTO Junko
Department of Nutrition and Food Science, Ochanomizu University
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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