288 4 Carbohydrates
(4.100)(4.101)Table 4.16.Concentrations of pentosidine in foods
Foods Concentration (mg/kg protein)
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
guanidino group of arginine. The recently identi-
fied compound Bisarg (Formula 4.100) is a con-
densation product of 2 molecules each of argi-
nine, glyoxal and furfural. Apart from the pro-
tein cross-linking properties, the intensive brown-
orange color of Bisarg should be mentioned.