Kinetics on the Red Pigment Formation in the Browning of DHA with ${\alpha}-Amino$ Acids

DHA와 ${\alpha}$-아미노산의 갈색화(褐色化) 반응(反應) 중(中) 붉은 색소(色素)에 관(關)한 동력학적(動力學的) 연구(硏究)

A red pigment was formed when heating dehydroascorbic acid in the presence of ${\alpha}-amino$ acids and thought to be an intermediate amino-reductone in the Strecker degradation. The reaction of pigment formation can be kinetically expressed as two-step consecutive first-order in the presence of excess of ${\alpha}-amino$ acids. The reaction rate constants were successfully determined by employing various amino acids (L-His., L-Gly., L-Thr., L-Ser. ) at different pH. The results suggested the formation of the red pigment was most favorable at the pH 5.0.