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KMID : 0380619800120020088
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 2 p.88 ~ p.96
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A Study on the Amino - Carbonyl Reaction
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Abstract
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Reaction conditions in the amino-carbonyl reaction, and the effect of amino acids on the reactivity of amino-carbonyl reaction were investigated. Results obtained are as follows :
1. When the pH of the reaction mixture was increased above the isoelectric point of an amino acid, a significant increase in the color intensity was observed.
2. The color intensity increased gradually up to 1 : 1 of the molar ratio of reactants. This result was interpreted to show that sugar and free amino group combined in 1 : 1 ratio.
3. Amino-carbonyl reaction showed a significant time and temperature-dependences. The activation energy at 0.2 M glucose and 0.2 M glycine system was 37.5 Kcal/mole.
4. Among amino acids tested, glycine, lysine and p-alanine caused a significant increase in the color intensity, but acidic amino acids showed the least color intensity. The latter was interpreted to show that one of carboxyl groups of acidic amino acid has an inhibiting effect on the reactivity of the amino group.
5. The color intensity of sugars tested was in the order of xylose$gt;arabinose$gt;fructose$gt;glucose$gt;maltose$gt;lactose.
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