Ascorbic acid browning: the incorporation of C1 from ascorbic acid into melanoidins
1994
Davies, C.G.A. | Wedzicha, B.L.
Labelled 14C(1)-ascorbic acid and 14C(U)-glycine were used to measure the incorporation of glycine and non-decarboxylated ascorbic acid, C(1)-ASA, into melanoidins (molecular weight > 12 kdaltons) formed in the browning reaction between ascorbic acid, ASA, and glycine. The C(1)-ASA:glycine stoichiometry is 1:1. With account taken of microanalysis data, the results suggest that the melanoidins are made up from two residues of decarboxylated ASA, i.e. perhaps 3-deoxypentosulose, one C(1)-ASA molecule and one glycine molecule. Possible methods of the binding of ASA to intermediates in browning are considered.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS