FREE AMINO-ACID STABILITY IN REDUCING SUGAR SYSTEMS

Solutions of free amino acids were sterilized in different carbohydrat e mixtures, at different pH values, and both browning and free amino a cid content monitored at different storage temperatures. Results showe d the expected behavior of a Maillard process, (e.g., increasing react ion rate with increases in pH, temperature and reducing sugar content) . However, only three (tryptophan, histidine and lysine) of the amino acids tested (nine essential + taurine) were notably affected, even un der stringent conditions (50 degrees C storage, glucose containing sol ution at pH 7.5). Thus many free amino acids could probably be added t o most food matrices without Maillard reactions affecting overall prot ein quality.