Non-enzymatic browning Proteins: Lysin, methionine Sugars: glucose, galactose, sucrose, fructose, maltose 1. Describe (the aromas produced) and the degree of browning for each solution 2. Explain variations in color with respect to each sugar-amino acid combination by taking the chemical structures of sugars and amino acids into consideration

Biochemistry
6th Edition
ISBN:9781305577206
Author:Reginald H. Garrett, Charles M. Grisham
Publisher:Reginald H. Garrett, Charles M. Grisham
Chapter31: Completing The Protein Life Cycle: Folding, Processing, And Degradation
Section: Chapter Questions
Problem 15P
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Non-enzymatic browning
Proteins: Lysin, methionine
Sugars: glucose, galactose, sucrose, fructose, maltose
1. Describe (the aromas produced) and the degree of browning for each solution
2. Explain variations in color with respect to each sugar-amino acid combination by taking the chemical
structures of sugars and amino acids into consideration
Transcribed Image Text:Non-enzymatic browning Proteins: Lysin, methionine Sugars: glucose, galactose, sucrose, fructose, maltose 1. Describe (the aromas produced) and the degree of browning for each solution 2. Explain variations in color with respect to each sugar-amino acid combination by taking the chemical structures of sugars and amino acids into consideration
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