Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: aminokwasy biogenne

Sortuj według:

Ogranicz wyniki do:

Thermolysis of pectins with biogenic amino acids

100%

Sikora M., Tomasik P., Araki K.

Polish Journal of Food and Nutrition Sciences

1998

tom 07

nr 3

391-400

It is demonstrated that apple as well as citrus pectin developed secondary food aromas on heating them as a plain material. At 160°C they produced coffee-like aroma and already at 180°C the smoked plum aroma was generated. Amino acids which were added changed generated aroma. Its character depended on amino acid added rather than on the pectin origin. Both pectins reacted differently. As shown by differential thermal analysis, the aromas from apple pectin were developed by the reaction of pectin decomposition products with amino acids, whereas citrus pectin first reacted with amino acids and the products of this reaction subsequently decomposed. Both pectins were less thermally stable than starch, but citrus pectin decomposed less readily and was more reactive with amino acids than starch. The results of this study documented that the reaction of pectins with amino acids might contribute to the flavour and aroma of thermally processed foodstuffs and that pectins can be useful in manufacture of secondary food aroma essences.

Reaction of the plant material with biogenic amino acids

70%

Tomasik P., Zawadzki W.

Polish Journal of Food and Nutrition Sciences

1998

tom 07

nr 1

29-34

Instant coffee substitute known in Poland as Inka-coffee is produced by evaporation of aqueous extract of thermolyzed all sugar beet slices, endive, rye, and barley. The thermal generation of coffee aroma and colouring compounds is based on the Maillard-type reaction of saccharides, for instance, sucrose, as well as polysaccharides with proteins, all present in the plant material. This paper presents results of the thermal reaction of this plant material with 10 biogenic amino acids. The reaction of amino acids with rye and barley generated aromas whereas the reaction of these acids with sugar beet and endive delivered additionally colouring compounds. Their colour intensity as well as aromas depended on reacting amino acid. In this manner the quality of Inka coffee might be changed and improved.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Tomasik P.

1 Araki K.

1 Sikora M.

1 Zawadzki W.

2 1998

Wyniki wyszukiwania

Thermolysis of pectins with biogenic amino acids

Reaction of the plant material with biogenic amino acids