CHEMISTRY OF NONENZYMIC BROWNING. I. THE REACTION BETWEEN ALDOSES AND AMINES.

Publisher Summary This chapter is confined to a discussion of the reactions between aldoses and simple amines. It includes reactions between amines and various reducing compounds, reactions involving proteins, reactions of some non-nitrogenous components of foods, and reactions of chemical inhibitors such as bisulfites. It also includes a summary of work on the reaction between aldoses and amines, as an aid to a general assessment of the subject. The need for a better understanding of the chemical reactions involved in browning has been emphasized repeatedly as such knowledge might lead to better methods of controlling browning. The chapter discusses the structure and properties of the colorless degradation products. Much work has been done on the factors affecting the development of brown colors in foods and in model systems containing aldoses and amino acids. Some of the results are related to factors affecting the chemical reactions likely to be involved, and some examples have been mentoned. The chapter is also concerned with products of the reaction between aldoses and primary amines such as: aldosylamines and ketoseamine; and with factors affecting that reaction. The decomposition products of ketoseamines and the different catalysts and reaction conditions used to prepare ketoseamines from different types of amines have been discussed.

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