Kinetics of 2-chloro-1,3-propanediol degradation in model systems and in protein hydrolysates
1994
Dolezal, M. | Velisek, J. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)
Glycerol monochlorohydrins, namely 3-chloro-1, 2-propanediol and 2-chloro-1,3-propanediol, which arise as the major contaminants in hydrolyzed vegetable proteins, decompose relatively readily in alkaline solutions. This reaction can be employed to lower the levels of both these contaminants in hydrolyzed vegetable proteins. Degradation of 2-chloro-1,3-propanediol was studied in model solutions (at pH values ranging from 8 to 9) at temperatures of 65 degrees C and 85 degrees C. It was found that the former isomer is about ten times more stable than the latter isomer. The consequences of greater stability of 2-chloro-1,3-propanediol were discussed with respect to its occurrence in hydrolyzed vegetable proteins.
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