Abstract
The Maillard reaction of 4-aminobutyric acid with reducing sugar (D-arabinose, D-glucose, L-rhamnose, D-fructose, maltose) was investigated in slightly acidic aqueous media. Eight pyrroles, 14 2-pyrrolidones, and 2 4-pyridones were characterized and quantified by capillary GC/MS. For structure elucidation the compounds were separated by preparative GC or synthesized and investigated by MS, IR, and 1 H NMR spectroscopy. Due to a blocked Strecker degradation, the 4-aminobutyric acid specific Maillard products are comparable to those of peptide-bound L-lysine. Thus, the title compounds generated in D-glucose and maltose/4-aminobutyric acid model experiments are structurally related to E-pyrrolonorleucine and maltosine, respectively
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