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- Taira, K., et al. Show all 5 Authors
- Journal of agricultural and food chemistry 1998 v.46 no.4 pp. 1316-1320
- pigmentation; lipids; amino acids; oxidation; stereoisomers; pigments
- ... The characteristics of the red coloring reaction of oxidized lipids were studied using a stereoisomer (R1) of 3-(2-ethyl-5-hydroxy-3-oxocyclopentyl)-2-propenal and amino acids. Maximum color formation was observed at neutral pH and with a higher concentration of amino acid. This red coloration was observed with almost all alpha-amino acids tested, beta-Ala and peptides of Gly but not with amides, ...