The Strecker reaction,The Plastein reaction
- 최초 등록일
- 2013.05.18
- 최종 저작일
- 2013.03
- 7페이지/ MS 워드
- 가격 1,500원
목차
Ⅰ. The Strecker reaction
Ⅱ. The Plastein reaction
본문내용
Ⅰ. The Strecker reaction
Some of the carbonyl derivatives from the non-enzymatic browning sequence react readily with free amino acids. This results in degradation of the amino acids to aldehydes, ammonia, and carbon dioxide and the reaction is known as Strecker reaction. The aldehydes contribute to aroma development during the browning reaction. Strecker reaction of each amino acid produces a specific aldehyde with a distinctive aroma.
<중 략>
Elimination of the bitter taste from a protein hydrolysate is also possible without incorporation of hydrophilic amino acids. Bitter- tasting peptides, such as Leu-Phe, which are released by partial hydrolysis of protein, react preferentially in the subsequent plastein reaction and are incorporated into higher molecular weight peptides with a neutral taste.
참고 자료
Damodaran, Srinivasan.2008.Fennema's food chemistry.CRC Press,p.83~87,267,313
Wrolstad, Ronald E.2012.Food carbohydrate chemistry.Wiley-Blackwell,p.57