On the Yellow Product and Browning of the Reaction of Dehydroascorbic Acid with Amino Acids
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概要
- 論文の詳細を見る
The ethanolic reaction mixture of dehydroascorbic acid (DHA)and an amino acid contained a significant quantity of a yellow product. During the reaction, this yellow product was found to appear only after the formation of scorbamic acid (SCA) and the red pigment. The reaction of SCA with DHAor with the red pigment (the oxidized form of bis(2-deoxy-2-L-ascorbyl)amine) also produced the same yellow product. Its formation by the DHA-aminoacid reaction was supposed to be the direct result of the above SCA-red pigment reaction. The isolated yellow product was examined mainly by spectroscopy, and a possible structure (1) containing one molecular portion each of hydrated DHA, cyclic DHAand AsAresidues, and two nitrogen atoms was proposed. The yellow product is probably a condensation and oxidation product of the reaction between SCAand the red pigment. The formation of the yellow product is probably a key intermediate in this kind of browning reaction. This supposition was as also supported by the highest degree of browning shown by the yellow product among other intermediates.
- 社団法人 日本農芸化学会の論文
著者
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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Hayashi Tateki
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
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HOSHIII Yasunari
Department of Food Science and Technology, Faculty of Agriculture, Nagoya University
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