scholarly journals Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction

1967 ◽  
Vol 31 (1) ◽  
pp. 101-105 ◽  
Author(s):  
Tadao KURATA ◽  
Hideo WAKABAYASHI ◽  
Yosito SAKURAI
Keyword(s):  
Ascorbic Acid ◽  
Browning Reaction ◽  
Enzymic Browning

Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction

1967 ◽  
Vol 31 (1) ◽  
pp. 101-105
Author(s):  
Tadao Kurata ◽  
Hideo Wakabayashi ◽  
Yosito Sakurai
Keyword(s):  
Ascorbic Acid ◽  
Browning Reaction ◽  
Enzymic Browning

The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yan Yang ◽  
Ya Li ◽  
Liang Feng ◽  
Ai-Nong Yu ◽  
Bao-Guo Sun ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Reaction Pathway ◽  
Enzymatic Browning ◽  
Reaction Parameters ◽  
Remarkable Effect ◽  
Ph Values ◽  
Browning Reaction ◽  
Zero Order Kinetics ◽  
Volatile Products ◽  
Effects Of Temperature

AbstractThe non-enzymatic browning (NEB) reaction between l-ascorbic acid (ASA) and glycine (Gly), including the effects of temperature (110–150 °C), time (10–150 min) and pH (4.5, 6.8, 8.0 and 9.5) on the formation of un-colored intermediate products (UIPs), browning products (BPs) and volatile products (VPs), were investigated. The results showed that pH had a remarkable effect on the reaction. The characteristics of zero-order kinetics for the formation of UIPs and BPs were discussed, and the corresponding activation energy (Ea) was also calculated. When the pH was 4.5, the Ea for the formation of UIPs was approximate 53.76 kJ/mol and less than that at other pH values; while the Ea for BPs formation was approximate 94.06 kJ/mol and much higher than that at other pH values. The results suggested that an acidic environment facilitated the generation of UIPs, but did not remarkably promote the formation of BPs. The possible reaction pathway between ASA and Gly was proposed according to the experimental results.

scholarly journals Studies on Browning Reaction sbetween L-Ascorbic Acid and Amino Acids (I)

1967 ◽  
Vol 20 (3) ◽  
pp. 211-215 ◽  
Author(s):  
Yasunori Mori ◽  
Setsuko Kumano ◽  
Itsuko Nango ◽  
Michiko Kano
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Browning Reaction

NON-ENZYMATIC BROWNING IN CAULIFLOWER

1961 ◽  
Vol 41 (2) ◽  
pp. 377-380 ◽  
Author(s):  
G. Strachan ◽  
I. L. Nonnecke
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Enzymatic Browning ◽  
Pink Colour ◽  
Browning Reaction

In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.

A Novel Non-Enzymic Browning Reaction

Nature ◽  
1958 ◽  
Vol 181 (4618) ◽  
pp. 1268-1269 ◽  
Author(s):  
H. RINDERKNECHT ◽  
L. JURD
Keyword(s):  
Browning Reaction ◽  
Enzymic Browning

scholarly journals Studies on Browning Reaction between L-Ascorbic Acid and Amino Acids (II)

1967 ◽  
Vol 20 (3) ◽  
pp. 216-219
Author(s):  
Yasunori Mori ◽  
Setsuko Kumano ◽  
Itsuko Nango ◽  
Michiko Kano
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Browning Reaction
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