2009_Book_FoodChemistry

288 4 Carbohydrates
(4.100)
(4.101)
Table 4.16. Concentrations of pentosidine in foods
Foods
Sterile milk 0.1–2.6
Condensed milk 0.3–0.6
Bread crust 0.4–2.6
Salt pretzel 9.3–22.8
Roasted coffee 10.8–39.9
Concentration (mg/kg protein)
guanidino group of arginine. The recently identified
compound Bisarg (Formula 4.100) is a condensation
product of 2 molecules each of arginine,
glyoxal and furfural. Apart from the protein
cross-linking properties, the intensive brownorange
color of Bisarg should be mentioned.