Study on Amino Acid Changes in Non-enzymatic Browning of Dangshan Pear Juice Concentrate

Abstract

Abstract: Toatl amino acid content (AA) and each single amino acid concentration were evaluated for non-enzymatic browning during storage of Dangshan pear juice concentrate. The decrease of total AA content was 0%, 31% and 70% respectively after 100 days of storage at 5 ℃, 37 ℃ and 50 ℃, and the decrease reaction kinitic model was exponential type. Aspartic acid is the main constituent of total AA. After 100 days of storage at 37 ℃ and 50 ℃, aspartic acid loss is about 67% and 73% of the total AA loss, but the concentration of proline increases. Toatl amino acid content is significantly correlated with browning index (A440) and 5-hydroxymethyl furfura(5-HMF), with titratable acidity increasing and pH no change.

Key words: , Dangshan pear juice concentrate； non-enzymatic browning； amino acid；

YANG Yi, XIE Hui-Ming, WANG Hai-Xiang, GU Liang, ZHANG Hao. Study on Amino Acid Changes in Non-enzymatic Browning of Dangshan Pear Juice Concentrate[J]. FOOD SCIENCE, 2008, 29(2): 116-119.

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Study on Amino Acid Changes in Non-enzymatic Browning of Dangshan Pear Juice Concentrate

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