Kinetics of the sulphite‐inhibited browning of fructose
作者:
S. Swales,
B. L. Wedzicha,
期刊:
Food Additives & Contaminants
(Taylor Available online 1992)
卷期:
Volume 9,
issue 5
页码: 479-483
ISSN:0265-203X
年代: 1992
DOI:10.1080/02652039209374100
出版商: Taylor & Francis Group
关键词: fructose;sulphite;nonenzymic browning;amino acids;kinetics
数据来源: Taylor
摘要:
Sulphite species, S(IV), inhibit the non‐enzymic browning of fructose—amino acid mixtures. Inhibition of browning is accompanied by a loss of S(IV). The kinetics of the reaction of S(IV) in the system: fructose—glycine‐S(IV) are described in detail; two distinct mechanisms have been identified. One involves only fructose in the rate determining step. The other requires fructose and both the glycine and S(IV). Some amines (e.g. taurine and ethanolamine) can markedly increase the rate of the S(IV)‐independent step. Arginine and lysine are particularly effective for increasing the rate of reaction of S(IV) in the S(IV)‐dependent reaction.
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