夏蜜柑果汁製造に關する基礎的研究(第10報) : 果汁の褐變機構について(其の2)アミノ酸と褐變

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The author studied on the changes in nitrogenous components of Natsudaidai juice, which accompany to the browning, and obtained the following results. 1) The amino acids in Natsudaidai juice were determined by paper chromatography, and aspartic acid, glutamic acid, alanine, hydroxyproline, phenylalanine and serine were detected. 2) Some of the numerous reaction products have been separated by the chromatography from heated solutions of a mixture of amino acids, sugars and ascorbic acid. 3) The addition of some amino acids increased the rate of browing of the orange juice and the effect varied with each amino acid. 4) In the changes of nitrogenous constituents of juice, the contents of total nitrogen and amino-nitrogen had decreased. On the contrary, ammoniac nitrogen, amid-nitrogen and humine nitrogen and increased. 5) The amino acids in Unshu orange juice were determined, and aspartic acid, glutamic acid, serine, glycine, asparagine, arginine, alanine, proline, tryptophane, and β-alanine were detected. 6) Unshu orange juice had been more rapid on browing compared with Natsudaidai juice. The cause is probably related to amino acids, especially to tryptophane.
公益社団法人日本生物工学会の論文
1953-11-15