Factors affecting the Maillard browning reaction between sugars and amino acids.  Nonenzymic browning of dehydrated orange juice

Wolfrom, M. L.; Kashimura, Naoki; Horton, D. R.

doi:10.1021/jf60195a040

Cited by 87 publications

(47 citation statements)

References 10 publications

(17 reference statements)

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“…In aqueous sugar-amino acid buffer model systems, alkaline pH increases the rate of browning (Ashoor & Zent, 1984;Kato et al, 1969;Wolfrom et al, 1974). Under the conditions used in the study (aqueous sugar-amino model systems, autoclaving at 121 1C for 10 min at pHo6), no detectable browning was found, and the browning intensity increased with increasing pH to a maximum at a pH$10 (Ashoor & Zent, 1984).…”

Section: Introductionmentioning

confidence: 92%

“…The initial pH of the product and the buffering capacity of the system influence the rate and direction of the reaction (Ellis, 1959;Nursten, 1981). The type of amino group containing compounds, reducing sugars and pH of the medium affect the Maillard reaction rate (Kato, Yamamoto, & Fujimaki, 1969;Pomeranz, Johnson, & Shellenberger, 1963;Wolfrom, Kashimura, & Horton, 1974 compound, a key precursor in the browning reaction, is also influenced by pH. The degradation takes place through the 3-deoxyosone pathway via the 1,2-enolization route, favoured at low pH, while 1-deoxyosone pathway via the 2,3-enolization route is favoured at high pH (O'Brien, 1989).…”

Section: Introductionmentioning

confidence: 99%

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Moderately acidic pH potentiates browning of sweet whey powder

Dattatreya

Rankin

2006

International Dairy Journal

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Section: Introductionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Moderately acidic pH potentiates browning of sweet whey powder

Dattatreya

Rankin

2006

International Dairy Journal

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“…Amino acids play very important role in NEB of citrus juice and it has been documented that their presence in the juice leads to acceleration of the process of browning (Clegg 1964;Handwerk and Coleman 1988;Joslyn 1957;Wolfrom et al 1974). It has been reported that the removal of amino acids from citrus products by ion-exchange resins increases the stability against deteriorative change.…”

Section: Ion-exchange Treatmentmentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

115

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Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice viz. chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (via ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).

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“…The stimulation of browning by amino acids such as Arg and 4-aminobutyric acid in orange juice was reported by Wolfrom et al, however, they did not use AsA in the model solution. 16) Therefore, an amino acid was added to AsA solution to examine the effects of each amino acid (Fig. 2-B).…”

Section: Effect Of Each Ingredient On the Browning Of Model Solutionmentioning

confidence: 99%