INHIBITION OF THE BROWNING REACTION IN PA RBOILIZED RICE BY THE DISULFITE ION .2. PERFORMANCE OF S2O52- IN AQUEOUS-SOLUTION

The performance of disulfite, S2O52-, as inhibitor in the non-enzymati c browning (Maillard reaction), in aqueous solution, was investigated. It was observed that disulfite, S2O52-, exists in equilibrium with th e bisulfite, HSO3-, absorbing strongly at 213 nm. Intense ionic activi ty was also verified, since the equilibrium, expreessed by the equatio n 2HSO(3)(-) S2O52- + H2O, tends to the right side. Measuring the resi dual amount of SO2, a content of 0,432 mmol per 100g of parboiled rice grains was found, a content which is within the range accepted by the Scientific Committee for Food.