3-CHLORO-1,2-PROPANEDIOL DERIVED AMINO ALCOHOL IN PROTEIN HYDROLYSATES

被引：6
|
作者：
VELISEK, J
DAVIDEK, T
DAVIDEK, J
HAMBURG, A
机构：
[1] Dept. of Food Chemistry and Analysis, Institute of Chemical Technology, Prague
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb07994.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In model aqueous solutions containing 3-chloro-1,2-propanediol (arising by the interaction of hydrochloric acid with lipids in protein hydrolysate and ammonia, 3-amino-1,2-propanediol was found as the main reaction product together with smaller amounts of glycerol. The reaction mechanism of formation of these two compounds was outlined and discussed as well as the possibilities of formation of some other amino analogues of glycerol chlorohydrins. 3-Amino-1,2-propanediol was also identified in commercially available seasonings (hydrolyzed vegetable protein) being present in concentrations of 30 mg.kg-1.
引用
收藏
页码：136 / 138
页数：3
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