Browning effect

C. M. Brands and M. A. J. S. van Boekel, Kinetic modelling of Maillard reaction browning effect of heating temperature, in Melanoidins in Food and Health, Vol. 2, J. M. Ames (ed), European Communities, Luxembourg, 2001, 143-144. 

A particularly strong browning-effect is achieved when ammonia is applied, because e reaction time is shortened and the reaction temperature decreased. - " Aliphatic primary and secondary amines and diamines may replace ammonia in these reactions, because of their catalytic effect, but they are not on the list of permitted additives. Thus, Gow Chih Yen studied such reactions from the point of view of produdng the most inten-... 

Glycosylation of the lens crystallin proteins (All, C8, C9, H6a, M5, M31, P4, S45) is of considerable interest because of the long-lived nature of the a, P, and 7 crystallins, the molecular aggregation and decreased solubility of the glycosylated products, the possibility of further reactions leading to browning effects (M28, M29), and their relevance to cataract formation and other complications in diabetes and aging. 

D.A. Cowan and J.H. Brown, Effect of turbulence on limiting current density in electrodialysis cell, Ind. Eng. Chem., 1959, 51, 1445-1448. 

W.C. Moshier, C.M. Brown, Effect of cold work and processing orientation on stress corrosion cracking behavior of Alloy 600, Corrosion 56 (2000) 307—320. 

Lynn, W. S., R. M. Macleod, and R. H. Brown Effects of epinephrine, insulin and cortico-trophin on the metabolism of rat adipose tissue. J. biol. Chem. 236, 1904 (1960). 

The three derivatives of furfuraldehyde (CLIV, CLV and CLVII) form the basis of a number of colour tests for monosaccharides (p. 56) and are also responsible for many of the coloured products produced with different sprays on paper chromatograms (p. 56). It is probable that these furan compounds are responsible for the Mciillard reaction , or browning effect when aqueous solutions of reducing sugars are heated with amino acids, a reaction which is believed to occur in food preservation. Indeed (CLV) is an important precursor in the formation of the brown colour which develops when aqueous solutions of glycine are heated with glucose. 

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