Prebiotic significance of the Maillard reaction

Vera M. Kolb; Milica Bajagic; William Zhu; George D. Cody

doi:10.1117/12.625465

22 September 2005 Prebiotic significance of the Maillard reaction

Vera M. Kolb, Milica Bajagic, William Zhu, George D. Cody

Proceedings Volume 5906, Astrobiology and Planetary Missions; 59060T (2005) https://doi.org/10.1117/12.625465
Event: Optics and Photonics 2005, 2005, San Diego, California, United States

Abstract

The Maillard reaction was studied from a prebiotic point of view. We have shown that the Maillard reaction between ribose and common amino acids occurs readily in the solid state at 65°C. The C-13 NMR spectra of the solid insoluble Maillard products of ribose and serine, or alanine or isoleucine were compared to the spectrum of the insoluble organic carbon on Murchison.

Citation Download Citation

Vera M. Kolb, Milica Bajagic, William Zhu, and George D. Cody "Prebiotic significance of the Maillard reaction", Proc. SPIE 5906, Astrobiology and Planetary Missions, 59060T (22 September 2005); https://doi.org/10.1117/12.625465

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