Effects and mechanism of free amino acids on browning in the processing of black garlic.

Pengli LiuXiaoming LuNingyang LiZhenjia ZhengRuixuan ZhaoXiaozhen TangXuguang Qiao

Published in: Journal of the science of food and agriculture (2019)

Amino acid can promote the breaking of the garlic neutral polysaccharide chain and can react with the fructose generated to form browning. Histidine has the greatest effect on the browning, because histidine could eliminate the inhibiting effect of organic acid on Maillard reaction due to the buffer ability, and histidine had high reactivity in the late stage of Maillard reaction. © 2019 Society of Chemical Industry.

Keyphrases

amino acid
high fat diet induced
signaling pathway
water soluble
metabolic syndrome
electron transfer