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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/28427


    標題: Nonenzymatic Browning In Synthetic Systems Containing Ascorbic Acid, Amino Acids, Organic Acids, And Inorganic Salts
    作者: M. H. Yu
    M. T. Wu
    D. J. Wang
    D. K. Salunkhe
    貢獻者: 私立嘉南藥學專科學校
    日期: 1975
    上傳時間: 2014-12-26 11:48:56 (UTC+8)
    摘要: The browning reactions between ascorbic acid and the 20 amino acids except tyrosine were studied as 44℃ and 72℃ in model svstems and the colour formation was followed by measurement if the absorbance at 400 mm. The progress and the extent of the colour development in unbuffered systems were dependent other assitives. All amino acids except cysteineinteracted with ascorbic acid, uesulting in more pronounced colour formation than when ascorbic acid was present alone. Cysteine protected ascorbic acid against the formation of the brown pigment Tryptophan exceeded all the other amino acids in enhancing the browning of ascorbic acid. At 72℃ colout development caused by ascoibic acid, citric acid, FeSO4, CuSO4, and Na2HPO4, but colour formation was reduced by fumaric acid , tartaric acis, succinic acid, CaCl2, NaHSO3, tetrasodium pyrophosphate, sodium tripolyhosphate, sodium tetraphosphate, sodium metaphosphate, and sodium polyphosphate.
    關聯: 嘉南學報, n.1 pp.55-58 轉載 Canadian Institute of Food Science and Technology Journal, v.7 n.4, pp.279–282
    Appears in Collections:[ 食品科技系 ] 期刊論文
    [嘉南學報] 1期 (1975)

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