Nonenzymatic Browning In Synthetic Systems Containing Ascorbic Acid, Amino Acids, Organic Acids, And Inorganic Salts

Chia Nan University of Pharmacy & Science Institutional Repository > 嘉南學報 > 1期 (1975) > Item 310902800/28427

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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
显示于类别:	[ 食品科技系 ] 期刊論文 [嘉南學報] 1期 (1975)

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