PKSC 2010 Lecture Notes - Lecture 7: Glycosylamine, Amadori Rearrangement, Glycosylation
12 Oct 2017
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Document Summary
Crust of bread vs. brown discoloration of sterilized milk browning rxn can be defined as the sequence of events which begins with the rxn of amino group of a. a, peptides, or protein, with a glycosidic hydroxyl group of sugars. Rxn terminates with the formation of brown nitrogenous polymers or melanoidins. Aldose - sugar with a free carbonyl group at the end sugar aldehyde (-ose, ald) reducing sugar. Lysine is a limiting essential amino acid in many food proteins, therefore its destruction is of vital importance and can result in substantial reduction of the nutritional value of the protein. Other factors affecting the browning rxn are: temperature ph moisture level. Occurs when you have heat and the correct aw results in color change (browning) results in flavor, aroma change (raw dough vs. bread) responsible for the nutty, roasted flavors essential component of food processing.
