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Naliotov V. I., Buravliova E. V., Kononov D. S., Voeikov V. L.

Macrokinetic Regularities of Chemiluminescence Development in the Course of Non-Enzymatic Glycation in Aqueous Solutions of Glycine and D-Glucose (Maillard Reaction)


Maillard reaction in water solutions of -amino acids (glycine, L-lysine, L-arginine) and reducing sugars (glucose, xylose) has been studied. Among the observed macrokinetic regularities of CL development in aqueous solutions of glycine and glucose at the room temperature there were growth and decay of the CL "slow flash", latent period, "stationary luminescence" and appearance of CL "quick flash" after oxygen access termination or after ions Fe(II) addition. Correlation between kinetics of the CL "slow flash" development and concentration of the main participants has been shown. For the first time the phenomenon of initiated CL "slow flash" that appeares in the solutions at the room temperature after brief heating up to 94oC has been revealed and it has been shown that the process continued at physiological pH values.
Moscow University Chemistry Bulletin.
2001, Vol. 42, No. 4, P. 290

Copyright (C) Chemistry Dept., Moscow State University, 2002
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