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Nonenzymic Browning

XI. effect of free amino groups on browning reactions in lipid-protein mixtures

Nichtenzymatische Bräunung

XI. Einfluß der freien Aminogruppen auf Bräunungsreaktionen in Lipid-Protein-Gemischen

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Zusammenfassung

In Gemischen von Casein und polyungesättigten Fettsäureestern war der Verlauf der Bräunungsreaktionen viel schneller als in Gemischen derselben Lipide mit dem mit Formaldehyd behandelten Casein oder mit einem anorganischen inerten Substrat (Barium- oder Natriumsulfat), obwohl der Gehalt an Oxydationsprodukten (Peroxiden und Aldehyden) des Lipidanteils viel höher war als der im Gemisch mit Casein. Mit Albumin wurden ähnliche Ergebnisse erhalten. Der Anteil der rotgefärbten Produkte im Vergleich mit den gelbgefärbten war in Gemischen mit unbehandeltem Casein höher als in den beiden anderen Substraten. Die braunen Stoffe enthielten nur einen geringen Prozentsatz an Stickstoff.

Summary

The course of browning was more rapid in mixtures of polyunsaturated fatty acid esters with casein than in those of the same lipids with formaldehyde-treated casein or with an inert inorganic substrate (barium sulphate or sodium sulphate). On the contrary, the content of oxidation products (peroxides and aldehydes) was much higher in lipids mixed with formaldehydetreated casein or with inorganic substrates. The results obtained with albumin were similar. The ratio of red to yellow pigments was higher in mixtures with non-treated casein than in the other two investigated reaction mistures. Brown pigments contained only low percentages of nitrogen.

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Authors and Affiliations

  1. Department of Food Chemistry, Prague Institute of Chemical Technology, Suchbátarova 5, CS-166 28, CSSR

    Jan Pokorný, Anna Kolakowska, Badreldean Abdelhaleam El-Zeany & Gustav Janíček

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  1. Jan Pokorný
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  2. Anna Kolakowska
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  3. Badreldean Abdelhaleam El-Zeany
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  4. Gustav Janíček
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Pokorný, J., Kolakowska, A., El-Zeany, B.A. et al. Nonenzymic Browning. Z Lebensm Unters Forch 157, 323–326 (1975). https://doi.org/10.1007/BF01140485

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  • DOI: https://doi.org/10.1007/BF01140485

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