Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems
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چکیده
منابع مشابه
Kinetics of Non-Enzymatic Browning Reaction from the l-Ascorbic Acid/l-Cysteine Model System
Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503–510. The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed ...
متن کاملInduced non-enzymatic browning of soybean meal. I. Effects of factors controlling non-enzymatic browning on in vitro ammonia release.
Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...
متن کاملHodge J E. Dehydrated foods: chemistry of browning reactions in model systems. J. Agr. Food Chem. 1:928-43, 1953
Theories of browning reactions, including carbonyl-amino, caramelization, and oxidative types, are integrated in review. A unified mechanism for browning in sugaramine systems is presented, wherein sugaramine condensation, the Amadori rearrangement, sugar dehydration by β-elimination reactions, and reductone formation are shown to be important intermediary reactions leading to the production of...
متن کاملInvestigation of Volumetric and Acoustic Properties of Ionic Liquid + Amino Acid + Water Systems at Different Temperatures
This paper reports density and speed of sound data for solutions of the ionic liquids (ILs) [C4mim]Cl and [C4mim][CF3SO3] in aqueous solution of 0.05 w/w amino acids of alanine, serine and proline at T = (288.15, 298.15, 308.15 and 318.15) K. From the experimental data measured, the apparent molar volume (Vϕ), isentropic compressibility ( ), and apparent molar isentropic compression ( ) have be...
متن کاملNon-enzymatic transamination with glyoxylic acid and various amino acids.
An important consideration in formulating the interconversion of keto and amino acids as a transamination involving the intermediate formation of a Schiff base is the non-enzymatic occurrence of such reactions in certain model systems (l-3). Hitherto, all non-enzymatic transaminations have been observed under grossly unphysiological conditions of temperature and pH (3-5). In studying the metabo...
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ژورنال
عنوان ژورنال: Scientific Reports
سال: 2018
ISSN: 2045-2322
DOI: 10.1038/s41598-018-34335-5