|Title:||以葡萄糖-甘胺酸模式探討乙醇溶液之梅納反應||Authors:||吳瑞碧||Keywords:||Maillard, browning, ethanol, hydroxymethylfurfural.||Issue Date:||1-Oct-2003||Publisher:||臺北市：國立臺灣大學食品科技研究所||Abstract:||
The rate of Maillard browning in ethanolic solutions of glucose－glycine
increased with an increase in ethanol concentration. The rate of browning in 0－50%
ethanolic solutions of glucose－glycine is higher at pH 5.5 than at 4.3. The
descending order in browning potential in 50% ethanolic solution of sugar－glycine
buffered at pH 4.3 is xylose, galactose, glucose, fructose, lactulose and sucrose among
sugars; and that in 50% ethanolic solution of glucose－amino acid at pH 4.3 is lysine,
threonine, serine, glycine, cysteine and alanine among amino acids. Ethanol inhibits
hydroxymethylfurfural (HMF) formation in glucose solution. Glycine accelerates
HMF formation and browning in glucose－glycine solution. The acceleration effect is
enahnced by ethanol.
|Appears in Collections:||食品科技研究所|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.