ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The rate of browning of 20 sugars or sugar derivatives was followed by reflectance measurements of cookies and spectrophotometric measurements of browning of dilute buffered solutions of the sugars and glycine or lysine, heated at 114°C in an autoclave. Both in cookies and in solution, the order of decreasing reactivity for the pentoses was: ribose, xylose, and arabinose. Among the hexoses, galactose was the most reactive and rhamnose the least. Because the conditions of pH and presence of amino acids were varied, no over-all order of reactivity could be established for the other hexoses. Disaccharides with reducing groups, except melibiose, showed little reactivity. Sugars without reducing groups failed to exhibit browning.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1962.tb00105.x
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