夏蜜柑果汁製造に關する基礎的研究 (第18報) : 果汁の褐變機構について(其の6) フルフラール系物質の褐變反應

概要

論文の詳細を見る
In the preceding papers of this series, it was demonstrated that the browning of sugar solutions, when heated in the presence or absence of amino acids at high temperatures, had been accompanied with the formation of some furan compounds. In this paper, the author has reported on the experimental results concerning the role of furan compounds in the browning reaction.1) When heated alone or with glycine, galacturonic acid and pectinic acid degraded with hydrogen peroxide at a rate exceeding that found with most ordinary sugar such as glucose and arabinose.2) The effect of gradual substitution of furfural for arabinose on the rate of coloration in the sugar solution was measured. The results showed that the rate of coloration was increased with a increase in the initial amount of furfural in the solution, but the color formed in each solution was merely a summation of that from furfural and that from arabinose.3) The accelerating effect of glycine on the color-producing reactions in aqueous solution of furfural was not demonstrated by the STRECKER degradation. Furfural showed browning reactions with acetaldehyde, but no browning was obtained with formaldehyde. Since glycine becomes brown not less rapidly than alanine, it is apparent that the production of aldehydes from amino acids by the STRECKER degradation can not be the main color-producing reaction.4) The production of ammonia from amino acids by the STRECKER degradation is more essential for browning. Furfurin has been isolated from the solution of furfural reacted with ammonia, and it is one of the imidazol compounds isolated from the browning mixture of furfural system.
公益社団法人日本生物工学会の論文
1955-06-15

夏蜜柑果汁製造に關する基礎的研究 (第18報) : 果汁の褐變機構について(其の6) フルフラール系物質の褐變反應

スポンサーリンク

概要

著者

関連論文

スポンサーリンク