
%0 Journal Article
%A Anet, EFLJ 
%T Chemistry of nonenzymic browning. X. Difructose-amino acids as intermediates in browning reactions
%J Australian Journal of Chemistry
%D 1959/09/01
%V 12
%N 3
%P 491-496
%K 
%R https://doi.org/10.1071/CH9590491
%U https://www.publish.csiro.au/paper/CH9590491 
%X The visible and ultraviolet spectra of various mixtures stored at 37.5 or 50 °C were compared. Each mixture consisted of an aqueous syrup of sorbitol buffered at pH 5.5, to which an amino acid (0.1M) and one of the following : difructose-glycine, fructose-glycine, or glucose (0.05M) were added.   Difructose-glycine mixtures browned much faster than those containing fructose-glycine, and there was very little browning in the glucose mixtures. The rapid browning with difructose-glycine is attributed to the non-nitrogenous carbonyl decomposition products.   Bisulphite largely eliminated the production of material absorbing light above 240 m&#956;, except for a chromophore with a maximum at 295 m&#956;, derived from fructose-glycine. All the amino acids gave similar browning curves, but the rates varied. The greatest differences occurred in mixtures containing difructose-glycine, &#947;-aminobutyric acid giving the highest rates. The results show that diketose-amino acids can be important intermediates in non-enzymic browning reactions. 
