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NONENZYMIC BROWNING REACTIONS IN MULTI SUGAR AND AMINO ACID SYSTEMS
Author(s) -
GÖǦÜŞ FAHRETTIN,
BOZKURT HÜSEYIN,
EREN SAMI
Publication year - 1998
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1998.tb00806.x
Subject(s) - browning , chemistry , sugar , amino acid , arginine , proline , glutamine , furfural , food science , amino sugar , biochemistry , model system , catalysis , computational chemistry
ABSTRACT Accelerated storage tests were carried out for accumulation of 5‐hydroxy methyl furfural (HMF) and brown pigment formation (BPF) in the model systems containing more than one sugar and amino acid. In these tests, the effects of temperature and amino acid type were investigated at pH 3.5. In the model systems with glutamine or arginine, the accumulation of HMF and BPF were higher than the model systems containing proline at 55, 65 and 75C. The presence of more than one amino acid in the model caused an additive increase in HMF accumulation and BPF. The effect of temperature on both HMF accumulation and BPF were significant (P < 0.05). Both HMF accumulation and BPF were affected significantly (P < 0.05) by the addition of amino acid(s) into sugar solution.