THE PARTICIPATION OF AMINO-ACIDS IN THE FORMATION OF COLORANTS DURING SUGAR PRODUCTION

被引：0
|
作者：
BOBROVNIK, LD
RUDENKO, VN
机构：
来源：
ZUCKERINDUSTRIE | 1993年 / 118卷 / 07期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A study of interaction of carbonyl-containing compounds (acetaldehyde, glyceraldehyde, dihydroxyacetone, glucose) with glutamic acid was carried out and the reaction was followed by UV monitoring. The colorants were extracted and their IR-spectra together with an elementary analysis were determined. The analysis of data obtained allows us to suggest that incorporation of the amino acids in high molecular colorants could proceed both via the Maillard classical mechanism and in a mechanism of nucleophilic addition into heteroconjugated systems which are formed as a consequence of the transformation of the carbonyl compounds.
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页码：528 / 530
页数：3
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