CHANGES IN THE AMINO-ACID-COMPOSITION OF DEHYDRATED ORANGE JUICE DURING ACCELERATED NONENZYMATIC BROWNING

Authors
DELCASTILLO MD CORZO N POLO MC PUEYO E OLANO A
Citation
Md. Delcastillo et al., CHANGES IN THE AMINO-ACID-COMPOSITION OF DEHYDRATED ORANGE JUICE DURING ACCELERATED NONENZYMATIC BROWNING, Journal of agricultural and food chemistry, 46(1), 1998, pp. 277-280
Citations number
15
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
46
Issue
1
Year of publication
1998
Pages
277 - 280
Database
ISI
SICI code
0021-8561(1998)46:1<277:CITAOD>2.0.ZU;2-A
Abstract
Maillard reaction in dehydrated orange juice stored at 30 or 50 degree s C and a(w) = 0.44 was studied. The decreases of the total amino acid s were 30 and 65% of initial concentration after 14 days of storage at 30 and 50 degrees C, respectively. Storage at 50 degrees C for 14 day s caused a decrease of 11.8 g/L of carbohydrates, and glucose was more reactive than fructose. Loss of sucrose due to hydrolysis was also ob served. Presence of 1-(N-substituted)amino-1-deoxy-D-fructose compound s in stored dehydrated orange juice was detected by thin-layer chromat ography.