Kinetics of the Production of Biologically Active Maillard Browned Products in Apricot and Glucose-L-Tryptophan
Date of Original Version
Some properties of those Maillard browning products responsible for these adverse effects were studied.The kinetics of the formation of these brown products was also studied using a natural food system (apricot) anda modelsystem (glucose-tryptophan). The water-soluble products responsible for the deterioration of the normal nutritional state were formed in the early stages of browning. Butanol-soluble products attributable to adverse physiological effects were formed in a later stage. Kinetically, a significant proportion of the parent compoundswere degraded, and a maximum yield of Amadori compounds was attained even before an appreciable amount of brown color developed. The rate of formation of browning products showed a linear relationship with reaction time and temperature until the parent compounds were no longer available. After depletion of parent compounds, polymerizations between the remaining products and a partial degradation of Amadori compounds occurred. The products became lesssoluble in polar solvents as further polymerization proceeded. © 1979, American Chemical Society. All rights reserved.
Publication Title, e.g., Journal
Journal of Agricultural and Food Chemistry
Lee, Change M., Lee, and Clinton O. Chichester. "Kinetics of the Production of Biologically Active Maillard Browned Products in Apricot and Glucose-L-Tryptophan." Journal of Agricultural and Food Chemistry 27, 3 (1979): 478-482. doi: 10.1021/jf60223a034.