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A Spectrophotometric Investigation of Dihydroxyacetone‐Arginine Browning
Author(s) -
MORRIS ROBERT J.,
FORDHAM PATRICIA
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00118.x
Subject(s) - dihydroxyacetone , absorbance , arginine , molar ratio , stoichiometry , browning , chemistry , chromatography , nuclear chemistry , organic chemistry , food science , biochemistry , amino acid , catalysis , glycerol
SUMMARY Color development was maximum at a 2:l stoichiometric ratio of dihydroxyacetone to arginine when both the molar‐ratio and Job's methods were applied to solutions maintained at a pH 6.3–6.5. The reactants, which produced the red‐brown color through a series of chemical changes, gave reprodueihle absorbance data at 300 mμ for solutions containing a final concentration of 2–120 ppm of dihydroxyacetone.