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Browning reactions of Heyns rearrangement products

✍ Scribed by Pilková, L. ;Pokorný, J. ;Davídek, J.

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
294 KB
Volume
34
Category
Article
ISSN
0027-769X

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✦ Synopsis

The browning rate of HEYNS rearrangement products at 110 "C under free access of oxygen is slower that that of AMADoRI rearrangement products. The maximum browning rate was observed at pH = 8.0. The browning was accelerated by Fe(II1) and Cu(I1) ions. The presence of Fe(I1) ions, propyl gallate, and rutin caused lag periods but had no pronounced effect during the subsequent browning. Hydrogen peroxide bleached the melanoidin pigments but did not destroy the browning precursors. Sulphites inhibited the browning reaction. Fluorescence spectra differed from those of the respective AMADOR! products.

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Non-Enzymatic Browning Reactions of Phos
Non-Enzymatic Browning Reactions of Phospholipids
✍ Hidalgo, F. J. ;Zamora, R. ;Alaiz, M. ;Maza, M. P. ;Mill, F. ;Vioque, E. 📂 Article 📅 1990 🏛 John Wiley and Sons ⚖ 408 KB

The formation and properties of the fluorescent compounds originated in the browning reactions of phospholipids have been investigated. The compounds exhibited fluorescence with excitation maximum 345-350 nm and emission maximum at 420630 nm, which were similar to those of lipofuscin and fluorescent