Changes in the amino acid composition of dehydrated orange juice during accelerated nonenzymatic browning

被引：25

作者：

del Castillo, MD ^{[1
]}

Corzo, N ^{[1
]}

Polo, MC ^{[1
]}

Pueyo, E ^{[1
]}

Olano, A ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 01期

关键词：

Maillard reaction; storage; dehydrated orange juice;

D O I：

10.1021/jf9705882

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Maillard reaction in dehydrated orange juice stored at 30 or 50 degrees C and a(w) = 0.44 was studied. The decreases of the total amino acids were 30 and 65% of initial concentration after 14 days of storage at 30 and 50 degrees C, respectively. Storage at 50 degrees C for 14 days caused a decrease of 11.8 g/L of carbohydrates, and glucose was more reactive than fructose. Loss of sucrose due to hydrolysis was also observed. Presence of 1-(N-substituted)amino-1-deoxy-D-fructose compounds in stored dehydrated orange juice was detected by thin-layer chromatography.

引用

页码：277 / 280

页数：4

共 15 条

[1]

[Anonymous], 1981, NAMANGAN REGION TUZB

[2]

[Anonymous], HDB FOOD ANAL

[3] CHARACTERIZATION OF SPANISH ORANGE JUICE FOR VARIABLES USED IN PURITY CONTROL [J].