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Effects of zirconium and aluminium compounds and pH on the maillard reaction
Author(s) -
Powell R. C. T.,
Spark A. A.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740221110
Subject(s) - maillard reaction , browning , chemistry , zirconium , glycine , aluminium , inorganic chemistry , amino acid , nuclear chemistry , food science , organic chemistry , biochemistry
The influence of aluminium and zirconium compounds and of pH changes on the development of non‐enzymic browning on an incubated glucose‐glycine system has been studied. The observed decrease in the browning rate is discussed in relation to pH effects on the ionisation of amino acids. A much smaller pH independent effect is also reported.