夏蜜柑果汁製造に關する基礎的研究(第16報) : 果汁の褐變機構について(其の5) : glucose, glycine 反應(補稿)

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The author studied on the mechanisms of the browing by the glucose-glycine reaction in continuation of the previous paper (XIV) and the following results were obtained.1) The colored matters produced in this reaction had been further studied by polarography, and diacetyl, pyruvaldehyde were detected as the intermediary products.2) The aldehydes formed by the STRECKER degradation are a source of the browning, but glucose undergoes very rapid browing reaction with acetaldehyde, and no browing was obtained with formaldehyde. Since glycine which yields formaldehyde by the STRECKER degradation browns more rapidly than alanine which yields acetaldeohyde, it is apparent that the production of aldehydes from amino acids by the STRECKER degradation can not be the main color-producing reaction.3) The 4 (or 5)-methyl glyoxaline (imidazol) has been isolated from the browed solution of glucose-glycine reaction and its detection presents an additional evidence in support of the view that the fragmentation of sugar and the STRECKER degradation of amino acids take place during the browing.
公益社団法人日本生物工学会の論文
1955-05-15