Browning reactions of Heyns rearrangement products

Autor:	J. Davídek, J. Pokorný, L. Pilková
Rok vydání:	1990
Předmět:	Melanoidin chemistry.chemical_element Photochemistry Medicinal chemistry Oxygen chemistry.chemical_compound Rutin Pigment chemistry Amadori rearrangement visual_art visual_art.visual_art_medium Browning Hydrogen peroxide Propyl gallate Food Science
Zdroj:	Food / Nahrung. 34:759-764
ISSN:	1521-3803 0027-769X
DOI:	10.1002/food.19900340821
Popis:	The browning rate of Heyns rearrangement products at 110°C under free access of oxygen is slower that that of Amadori rearrangement products. The maximum browning rate was observed at pH = 8.0. The browning was accelerated by Fe(III) and Cu(II) ions. The presence of Fe(II) ions, propyl gallate, and rutin caused lag periods but had no pronounced effect during the subsequent browning. Hydrogen peroxide bleached the melanoidin pigments but did not destroy the browning precursors. Sulphites inhibited the browning reaction. Fluorescence spectra differed from those of the respective Amadori products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b616ee11bf66f2baef4fc80a3c078ed7 https://doi.org/10.1002/food.19900340821 Zobrazit plný text záznamu Plný text