A note on the relative rates of reaction of several reducing sugars and sugar derivatives with casein

Abstract

1. 1. The rates of loss of free amino-N and of browning in mixtures of casein with various reducing sugars at pH 6.3, 70% relative humidity and 25 or 37°C have been studied. 2. 2. The pentoses xylose and arabinose reacted most rapidly with the protein amino groups, followed by glucose, galacturonic acid, lactose, maltose and glucuronic acid. Fructise reacted extremely slowly. 3. 3. Browning was most rapid with glucuronic acid, followed by the pentoses, galacturonic acid and glucose. Lactose, maltose and fructose produced no discoloration within the period of the experiments.