New Amino-Acid – Glycosides isolated from Tryptic Hydrolysates of Milk Products

Abstract

THE protein – sugar complex formed by interaction between the free amino-group of protein and reducing sugar recently became of interest to food chemists as the first intermediate in the amino-carbonyl (or Maillard) reaction of those systems. The formation of such a protein – sugar complex in milk products, for example, heated milk and dried skim milk, has been confirmed by Henry et al.¹ and Patton et al.² respectively. On the other hand, it has been known that carbohydrate is contained in casein and bound with the amino-acid residue of it in the form of glycoside^3,4. In consequence, it seems reasonable to assume that carbohydrate can exist in these protein materials either as preformed or as secondarily formed glycoside.