Moreover, the effect of lysine cannot be attributed to its basic characteristics, since the two other basic amino acids, histidine and arginine, did not significantly affect the amount of color
in heated glucose solutions. In 1979, Piloty and Baltes reported that the three basic amino acids, as well as the hydroxy amino acids serine and threonine, had the highest reactivity with R-dicarbonyl compounds, while the nonpolar and acidic amino acids had the lowest reactivity.
Moreover, the effect of lysine cannot be attributed to its basic characteristics, since the two other basic amino acids, histidine and arginine, did not significantly affect the amount of colorin heated glucose solutions. In 1979, Piloty and Baltes reported that the three basic amino acids, as well as the hydroxy amino acids serine and threonine, had the highest reactivity with R-dicarbonyl compounds, while the nonpolar and acidic amino acids had the lowest reactivity.
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