Sastav, reakcije nastajanja i inhibicija stvaranja melanoidina u nečistim rastvorima saharoze

Abstract

Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR). Nastajanje i inhibicija stvaranja melanoidina u nečistim rastvorima saharoze je ispitivana na uzorcima neafinisanog i afinisanog C produkta na 80 [°C]. Utvrdjena je zavisnost obrazovanja bojenih materija tipa melanoidina od vremena reakcije, od sadržaja suve materije, kao i od sadržaja i vrste aminokiselina. Smanjenje obojenosti rastvora zavisi od koncentracije natrikum-sulfita i matematički je definisano Baule-Mitscherlichovim krivama zasićenja. Maksimalni efekat odbojavanja koji se može postići iznosi 30 [%] na 560 [nm], odn. 20 [%] na 420 [nm], ne razlikuje se za rastvore neafinisanog i afinisanog C produkta, a ostaje nepromenjen u vremenu od 1620 [min]. Povećanje koncentracike vodonik-peroksida je praćeno porastom količine bojenih materija prevedenih u leuko oblike, i produžavanjem vremena oksidacije. U odsustvu slobodnog vodonik-peroksida dolazi do reverzije boje rastvora. Smanjenje obojenosti rastvora neafinisanog i afinisanog C produkta je signifikantno veće pri uzastopnom delovanju oksidacionog i redukcionog sredstva od smanjenja obojenosti postignutog njihovim pojedinačnim delovanjem. Efekti uzajamnog delovanja se ne menjaju u ispitivanom vremenu.

Abstract was processed by technology for Optical character recognition (OCR). Reaction and inhibition of melanoidine formation in inpure solutions of sucrose were investigated on affinated and unaffinated C sugar samples carried out on 80 [°C]. Melanoidin type colour formation dependending on reaction time, dry matter content and content and variety on amino acids has been studied. Colour decrease in solutions depended on concentration of sodium sulphite and was mathematically defined by Baule-Mitscherlich curve of saturation. Maximum effect of colour decrease wich can be obtained was 30 [%] at 560 [nm], and 20 [%] at 420 [nm] wavelength respectively, and without any difference between affinated and unaffinated C sugar solutions, but it has stayed unchanged during reaction time of 1620 [min]. Hydrogen peroxide concentration rise was followed by increasing amounts of colour compounds transferred in leuco forms and by prolonged oxidation time. Absence of free hydrogen peroxide has induced the reverse formation of colour solutions. Colour decrease in unaffinated and affinated C sugar solution was significantly larger, during subsequent treatment of oxidizing and reducing compounds, than during separate reactions. During reaction time the mutual treatment effect was unchangeable.