Abstract
It was found that primary aliphatic amine reacts with reducing sugars to produce much more brown coloured products than amino acids at the same pH. At 100°C, strong browning interactions were observed in the following cases: first, in an acidic aqueous solution (pH 2–5), between aldoses and aromatic amines; second, in slightly acidic or almost neutral solution (pH 3–8), between aldoses and aliphatic amines or amino acids; third, in an alkaline solution (pH above 8), between aldoses or ketoses and aliphatic amines or amino acids. Not any oxygen is required for these browning reactions. In addition, it is confirmed that the promoting effect of phosphate is remarkable, especially in the range of pH 5–9.
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