夏蜜柑果汁製造に關する基礎的研究(第14報) : 果汁の褐変機構について (其の4) : glucose, glycine反應

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The authors studied on the mechanisms of the browing, using the glucose-glycine reaction as the model system, and the following results were obtained.1) As for the change of the forms of nitrogen in this system, the total nitrogen and amino nitrogen had decreased, and ammoniac nitrogen had increased with the proceeding of the reaction, but the liberated ammonia was very little. The ammonia formed by this raction is a nitrogen source of brown substance which is produced by the condensation of ammonia with sugar and its decomposition products, hydroxymenthyl furfural and other dehydration products.2) The carbon dioxide liberated in this browning reaction is derived from the carboxyl group of glycine, rather than from the glucose radical, and its liberation precedes the color production.3) The formation of hyroxymethyl furfural from glucose was accelerated by glycine, and took place parallel to the color production. The concentration of the colored substance as well as the amount of hydroxymenthyl furfural produced in this reaction was proportional to the square of the raction time and also the slope of the line was proportional to the glucose concentration and the square of the concentration of glycine.4) The colored materials produced in this reaction had been studied by paperchromatography, polarography and ultraviolet absorption spectrum, and N-glucoside, hydroxymethyl furfural, formaldehyde, levulinic acid and formic acid were detected as the intermediary products.
社団法人日本生物工学会の論文
1954-11-15

夏蜜柑果汁製造に關する基礎的研究(第14報) : 果汁の褐変機構について (其の4) : glucose, glycine反應

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