魚肉の褐変に関する研究-VII
加熱した糖-アミノ酸系の螢光と臭
1962 年 28 巻 1 号 p. 45
詳細
1962 年 28 巻 1 号 p. 45
Fluorescent spectrum and flavor were investigated on the sugar-amino acid systems in 0.1M phosphate buffer, pH 6.5, which were autoclaved for 90 minutes at 113°C.
Fluorescence of the system consisted of light of shorter wavelengths than 620mμ and showed the maximum intensity at ca. 480mμ. These were similar to that of unsaturated (hetoro) cyclic nitrogenous compounds which are commonly used as fluorescent whitening agents. Amino acids having unsaturated ring, tryptophan, phenylalaine, and histidine, produced strong fluorescence by the reaction with sugar. Lysine and arginine which yield intense color and fluorescence were also supposed to form unsaturated compounds. On the other hand, imino acids with saturated ring formed little color and fluorescence. Neither color nor fluorescence was produced with aspartic and glutamic acids.
The sugar-amino acid systems produced flavors by heat in parallel with their browning. The produced flavors were generally cocsidered to be underiable for foods with a few exception.
