F. Gogus et al., NONENZYMIC BROWNING REACTIONS IN MULTI SUGAR AND AMINO-ACID SYSTEMS, Journal of food processing and preservation, 22(2), 1998, pp. 81-90
Accelerated storage tests were carried out for accumulation of 5-hydro
xy methyl furfural (HMF) and brown pigment formation (BPF) in the mode
l systems containing more than one sugar and amino acid. In these test
s, the effects of temperature and amino acid type were investigated at
pH 3.5. In the model systems with glutamine or arginine, the accumula
tion of HMF and BPF were higher than the model systems containing prol
ine at 55, 65 and 75C. The presence of more than one amino acid in the
model caused an additive increase in HMF accumulation and BPF. The ef
fect of temperature on both HMF accumulation and BPF were significant
(P<0.05). Both HMF accumulation and BPF were affected significantly (P
< 0.05) by the addition of amino acid(s) into sugar solution.