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KMID : 0380919840130010051
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Journal of the Korean Society of Food Nutrition
1984 Volume.13 No. 1 p.51 ~ p.56
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Kinetics on the Red Pigment Formation in the Browning of DHA with α - Amino Acids
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신현숙/Shin HS
배송자/Bae SJ
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Abstract
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A red pigment was formed when heating dehydroascorbic acid in the presence of α-amino acids and thought to be an intermediate amino-reductone in the Strecker degradation.
The reaction of pigment formation can be kinetically expressed as two-step consecutive first-order in the presence of excess of α-amino acids. The reaction rate constants were successfully determined by employing various amino acids (L-His., L-Gly., L-Thr., L-Ser.) at different pH.
The results suggested the formation of the red pigment was most favorable at the pH 5. 0.
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