Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques

@inproceedings{Hofmann1998StudiesOT,
  title={Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques},
  author={Th. R. Hofmann},
  year={1998}
}
In heated aqueous solutions of glucose and alanine or glycine, respectively, the majority of colored compounds formed were shown to have molecular weights 3000 Da were found in only trace amounts, whereas high molecular colorants could not be observed under the conditions applied, which are typical for cooking processes of foods. In contrast, the reaction between casein and glucose leads to a drastic increase in the molecular weights by a carbohydrate-induced oligomerization of the protein… CONTINUE READING

Similar Papers