(S)-2-amino-5-(2-amino-5-oxo-4,5-dihydro-1H-imidazol-1-yl)pentanoic acid trifluoroacetic acid salt

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food and have gained broad attention in cosmetics, biochemistry, food, and pharma industry. References: Schwarzenbolz, U. et al. Z. Lebensm Unters Forsch A 1997; 205: 121-124. Glomb, M.A. and Lang, G. J. Agric. Food Chem. 2001; 49: 1493-1501. Thornalley, P.J. et al. Biochem. J. 2003; 375: 581-592. Cotham, W.E. et al. J. Proteome Research 2004; 3: 1145-1153. Former Polypeptide article SC1562