Nonenzymatic Browning of Freeze‐Dried Sucrose
Nonenzymatic Browning of Freeze‐Dried Sucrose
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冻干蔗糖的非酶褐变
DOI：
10.1111/j.1365-2621.1983.tb10784.x
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发表时间：
1983
影响因子：
3.9
通讯作者：
J. Flink
中科院分区：
文献类型：
--
作者：
J. Flink
研究了在蔗糖基系统（5-20%; pH 1-5）中在冷冻干燥期间和随后在干燥状态下室温储存期间非酶布朗宁产物的出现。结果表明，在干燥的初级升华阶段完成后，蔗糖开始水解为葡萄糖和果糖。葡萄糖和果糖进一步分解，同时形成吸收紫外线（280 nm）的产物。短时间后，观察到棕色（400 nm处的吸光度）。随着初始溶液中蔗糖浓度的降低和pH值的降低，紫外吸收和棕色形成的程度增加。
The appearance of nonenzymatic browning products in sucrosebased systems (5-20%; pH 1-5) during freeze drying and during subsequent room temperature storage in the dry state was investigated. Results showed that following the completion of the primary sublimation stage of drying, sucrose hydrolysis to glucose and fructose was initiated. Glucose and fructose undergo further breakdown, and at the same time products which absorb in the UV (280 nm) were formed. A short time later observable brown colors are noted (absorbance at 400 nm). The extent of UV absorbance and brown color formation increased with decreasing sucrose concentration and decreasing pH in the initial solution.