MAILLARD REACTION AND ITS INHIBITION BY SULFITE

被引：33

作者：

MCWEENY, DJ

BILTCLIFFE, DO

POWELL, RCT

SPARK, AA

机构：

[1] Food Standards, Science and Safety Division, Ministry of Agriculture, Fisheries and Food, Food Research Institute, Norwich, Norfolk

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12111.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: Studies on a sulfited glucose/glycine system showed that rapid color development, due to the Maillard reaction, did not begin until “free” SO2 (i.e. sulfite/bisulfite ion) had almost disappeared from the system. At this time “free” SO2 was less than 5% of that added and 28% was present in reversible combination with, e.g., carbonyl compounds. These results are considered in relation to recently published hypotheses on the intermediates involved in the Maillard reaction and on its inhibition by sulfites. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：641 / +

页数：1

共 21 条

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