Formation of Furfural Derivatives in Amino-carbonyl Reaction
| Autor: | Kazuki Shinohara, Hirohisa Omura, Eun Ho Kim, Akihiko Nakama |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
chemistry.chemical_classification
integumentary system Organic Chemistry Mutagen General Medicine Carbohydrate Furfural medicine.disease_cause Applied Microbiology and Biotechnology Biochemistry High-performance liquid chromatography Analytical Chemistry Amino acid chemistry.chemical_compound Maillard reaction symbols.namesake chemistry symbols Browning medicine Organic chemistry Hydroxymethyl Molecular Biology Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 57:1757-1759 |
| ISSN: | 1347-6947 0916-8451 |
| Popis: | In connection with mutagen formation during food processing, furfural derivatives formed in the amino-carbonyl reaction between amino acids and sugars were measured by HPLC. At lower pH, the formation of 5-(hydroxymethyl)-furfural (HMF) in the browning reaction mixtures was increased and the browning intensity was decreased, while at higher pH, the former was decreased and the latter increased. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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