Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning

Maillard reaction in dehydrated orange juice stored at 30 or 50 °C and a w = 0.44 was studied. The decreases of the total amino acids were 30 and 65% of initial concentration after 14 days of storage at 30 and 50 °C, respectively. Storage at 50 °C for 14 days caused a decrease of 11.8 g/L of carbohy...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-01, Vol.46 (1), p.277-280
Main Authors: del Castillo, M. Dolores, Corzo, Nieves, Polo, M. Carmen, Pueyo, Encarnación, Olano, Agustín
Format: Article
Language:English
Subjects:
AMADORI COMPOUNDS
AMINO ACIDS
Biological and medical sciences
CARBOHYDRATES
CHEMICAL COMPOSITION
DRIED PRODUCTS
DURATION
Food industries
FOODS
FRUCTOSE
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
GLUCOSE
MAILLARD REACTION
ORANGE JUICE
STORAGE
TEMPERATURE
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Summary:Maillard reaction in dehydrated orange juice stored at 30 or 50 °C and a w = 0.44 was studied. The decreases of the total amino acids were 30 and 65% of initial concentration after 14 days of storage at 30 and 50 °C, respectively. Storage at 50 °C for 14 days caused a decrease of 11.8 g/L of carbohydrates, and glucose was more reactive than fructose. Loss of sucrose due to hydrolysis was also observed. Presence of 1-(N-substituted)amino-1-deoxy-d-fructose compounds in stored dehydrated orange juice was detected by thin-layer chromatography. Keywords: Maillard reaction; storage; dehydrated orange juice
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9705882