Premium
Reaction of Some Polysaccharides with Biogenic α‐Amino Acids
Author(s) -
Bαczkowicz Matgorzata,
Sikora Marek,
Tomasik Piotr,
Zawadzki Włodzimierz
Publication year - 1991
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19910430803
Subject(s) - polysaccharide , starch , cellulose , chemistry , potato starch , amino acid , food science , organic chemistry , biochemistry
Potato starch, cellulose and shells of cocoa seeds were thermolyzed with several biogenic α‐amino acids. It was found that the reaction proceeds slowly (more readily with cellulose than with potato starch) and within some hours of the reaction aromas are developed which resemble either secondary food or flower aromas. Their nature depends on all polysaccharide applied, α‐amino acid used and duration of the process. α‐Amino acids detriorate the structure of polysaccharide. In the case of potato starch 96–98% water soluble dextrins are obtained.