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The Maillard Reaction and its Inhibition by Sulfite
Author(s) -
McWEENY D. J.,
BILTCLIFFE D. O.,
POWELL R. C. T.,
SPARK A. A.
Publication year - 1969
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.1365-2621.1969.tb12111.x
Subject(s) - maillard reaction , sulfite , bisulfite , chemistry , glycine , browning , organic chemistry , sodium bisulfite , biochemistry , food science , amino acid , gene expression , dna methylation , gene
SUMMARY: Studies on a sulfited glucose/glycine system showed that rapid color development, due to the Maillard reaction, did not begin until “free” SO 2 (i.e. sulfite/bisulfite ion) had almost disappeared from the system. At this time “free” SO 2 was less than 5% of that added and 28% was present in reversible combination with, e.g., carbonyl compounds. These results are considered in relation to recently published hypotheses on the intermediates involved in the Maillard reaction and on its inhibition by sulfites.