Chromatography

Tags: amino acids and peptides amino groups artificial flavoring carbonyl groups CZE digestability dry soybeans electrophoresis food chemists furosine han dynasty heart disease risk HPLC isoflavones lysine maillard protein soy soybean curd soybeans

During the heating process carbonyl groups of sugars react with amino groups of amino acids and peptides forming a variety of products. The products of this, so-called, Maillard reaction contribute to flavor, aroma, and color of soy milk.