FORMATION OF FURFURAL DERIVATIVES IN AMINO-CARBONYL REACTION

Authors
NAKAMA A KIM EH SHINOHARA K OMURA H
Citation
A. Nakama et al., FORMATION OF FURFURAL DERIVATIVES IN AMINO-CARBONYL REACTION, Bioscience, biotechnology, and biochemistry, 57(10), 1993, pp. 1757-1759
Citations number
11
Categorie Soggetti
Biology,Agriculture,"Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Bioscience, biotechnology, and biochemistry → ACNP
ISSN journal
09168451
Volume
57
Issue
10
Year of publication
1993
Pages
1757 - 1759
Database
ISI
SICI code
0916-8451(1993)57:10<1757:FOFDIA>2.0.ZU;2-G
Abstract
In connection with mutagen formation during food processing, furfural derivatives formed in the amino-carbonyl reaction between amino acids and sugars were measured by HPLC. At lower pH, the formation of 5-(hyd roxymethyl)-furfural (HMF) in the browning reaction mixtures was incre ased and the browning intensity was decreased, while at higher pH, the former was decreased and the latter increased.