Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction |
| |
| Authors: | Tadao Kurata Hideo Wakabayashi Yosito Sakurai |
| |
| Affiliation: | Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo |
| |
| Abstract: | In the presence of oxygen, L-ascorbic acid sol ution (0.05 M) browned more intense1 y than dehydro-L-ascorbic acid solution (0.05 M) during storage for longer period.The mixed solution of L-ascorbic acid (ASA) and dehydro-L-ascorbic acid (DHA) with the ratio of 1:1 or 1:3 in concentration gave more intense browning than DHA solution during storage at 38°C for about 3 weeks. Essentially the same type of browning was observed in case of the mixture of ASA and DHA with D-glucose. Browning of partially oxidized ASA solution also showed substantially the same results as those mentioned above. |
| |
| Keywords: | 3-phosphoinositide-dependent protein kinase-1 gene expression cardiomyocytes myocardial infarction lentiviral vector |
|
