Cereal Chem 47:404 - 410.  |  VIEW ARTICLE
Studies with Radioactive Tracers. XVI. The Fate of Glycine-2-14C During Breadmaking.

Y. H. Liau and C. C. Lee. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Bread was made with glycine-2-14C incorporated into the baking formula. The radioactivity was measured in the various fractions obtained in the breadmaking process and in the basic, acidic, and neutral fractions of the 80% ethanolic extracts of the crust and crumb. The basic fractions of these extracts were examined by paper chromatography. The results are compared with those obtained in a previous study in which glycine- 1-14C was used. It is concluded that decarboxylation of the glycine, such as by the Strecker degradation, is an important process, but much of the resulting C-2 fragment remained fixed as nonvolatile compounds in the finished bread. Some radioactive components of higher mobility than glycine observed in the paper chromatograms were found to be compounds containing the C-2 carbon and not C-1 of glycine. These results substantiate the occurrence of Maillard-type browning reactions in breadmaking and suggest the probability that the Strecker degradation of glycine, at least in part, did not occur immediately, but rather took place after the formation of reaction products between reducing sugars and the amino acid.