Characterization of melanoidins by IR spectroscopy-II. Melanoidins of galactose with arginine, isoleucine, lysine and valine

The infrared spectra of melanoidins which were prepared from galactose and neutral and basic amino acids (at various ratios) support in general the conclusion gained in Part I of this series. A striking resemblance in the IR spectra was obtained in melanoidins which were prepared from a high ratio of sugar to amino acids (Type 1). The imprint of the amino acids was observed only in type 2 melanoidins, which are enriched with amino acids.