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Einfluß von Sinigrin auf den Verlauf der nichtenzymatischen Bräunung

Influence of sinigrin on nonenzymatic browning reaction

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Summary

The formation of coloured condensation products of sinigrin and of glucose With amines and amino acids Was investigated by simple model systems. Silica gel Was mixed With sinigrin-glucose and benzidin-amino acid solutions and heated under normal roasting conditions (115–130°C. Then the condensation products Were extracted and spectrophotometrically examined. The formation of coloured products occured very fast, but their decomposition also took place with high speed, especially in the case of the red coloured sinigrin proportion, which was some more active than free glucose. The reaction of sinigrin or glucose With free amino acids was slower and relatively more red coloured products Were formed. Sinigrin also changed colours during heating without amino-derivates being present.

Zusammenfassung

Die Bildung gefärbter Kondensationsprodukte von Sinigrin und von Glucose mit Aminen und Aminosäuren wurde in einfachen Modellsystemen untersucht. Silicagel Wurde mit Lösungen von Sinigrin und Glucose und von Benzidin und Aminosäuren (Glycin, Cystein, Arginin) imprägniert und unter den Bedingungen des Bratens oder Backens (Temperaturen von 115 oder 130°C) erhitzt. Die Kondensationsprodukte wurden extrahiert und spektrophotometrisch untersucht.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie der Chemisch-technologischen Hochschule zu Prag, Germany

    G. Janíček, J. Pokorný, J. Hrdlička & E. Pogorzelska

Authors
  1. G. Janíček
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  2. J. Pokorný
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  3. J. Hrdlička
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  4. E. Pogorzelska
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Janíček, G., Pokorný, J., Hrdlička, J. et al. Einfluß von Sinigrin auf den Verlauf der nichtenzymatischen Bräunung. Z Lebensm Unters Forch 141, 225–229 (1969). https://doi.org/10.1007/BF01458899

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  • DOI: https://doi.org/10.1007/BF01458899

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