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Maillard Reaction Products II
Proteins contained in meat and other comestible goods are usually rich in the amino acids
arginine and lysine. The side chain functional groups of Arg and Lys react with reducing
carbohydrates such as glucose or lactose to form Amadori reaction products. These
characteristic intermediates decompose particularely at elevated temperatures to various
Maillard reaction products (MRPs) which are responsible for the distinctive flavours of many
food products. Moreover, MRPs are widely used as markers for the nutritional quality of food
and have gained broad attention in cosmetics, biochemistry, food, and pharma industry.
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Catalog No.
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Product Name
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M.W
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Formula
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Size
|
|
Structure
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HAA2952
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CML-d4
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208.25
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C8H12D4N2O4
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5 & 10 mg
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HAA3240
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Dpd (TFA salt)
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413.44
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C18H29N4O7
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2, 5 & 10 mg
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|
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HAA4010
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Dpd-d4(TFA salt)
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417.47
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C18H25D4N4O7
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5 & 10 mg
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|
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HAA3250
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FFI
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228.20
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C12H8N2O3
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50 & 100 mg
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HAA2960
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Furosine (HCl salt)
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254.28
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C12H18N2O4
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10 & 50 mg
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|
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HAA2961
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Furosine-d4 (HCl salt)
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258.31
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C12H14D4N2O4
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5 & 10 mg
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|
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HAA3260
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GALA
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204.22
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C8H16N2O4
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10 & 50 mg
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HAA3290
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GOLA (HCl salt)
|
33240
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C14H28N4O5
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10 & 50 mg
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HAA3070
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GOLD (TFA salt)
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327.40
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C15H27N4O4
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10 & 50 mg
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|
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HAA3071
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GOLD-15N2 (TFA salt)
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329.39
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C15H27N2!15N!2O4
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5 & 10 mg
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HAA3300
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LM
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204.27
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C9H20N2O3
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5 & 10 mg
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HAA3310
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(HCl salt)
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233.26
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C9H19N3O4
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50 & 100 mg
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HAA4000
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LNL
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275.34
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C12H25N3O4
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5 & 10 mg
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HAA3080
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MOLD
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341.4
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C16H29N4O4
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10 & 50 mg
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HAA3081
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MOLD-15N2
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343.41
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C16H29N2!15N!2O4
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5 & 10 mg
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HAA3030
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Pentosidine (TFA salt)
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379.43
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C17H27N6O4
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2, 5 & 10 mg
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HAA3040
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Pyrraline
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254.28
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C12H18N2O4
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5 & 10 mg
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