Mechanisms of Browning Degradation of D-Fructose in Special Comparison with D-Glucose-Glycine Reaction

Abstract

Degradation mechanisms of D-fructose by the interaction with amino acids or organic acids in aqueous solution at initial pH 5.5 heated at 100°C were investigated and a substantial difference in mechanisms between fructose degradation and glucose-glycine reaction was presented. D-Fructose browned more intensely than did D-glucose in lower concentration of glycine and/or in earier stage of reaction period. By catalytic action of carboxylate anions without any condensation with amino groups, D-fructose was decomposed to 3-deoxy-D-erythrohexosu lose, 5-(hydroxymethyl)-2-furaldehyde, and a less amount of pyruval-dehyde through caramelization. It was considered that the main path of fructose degradation was 1,2-enolization but 2, 3-enolization would also occur to a little extent. © 1969, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.