2 Enzymes, inactivation during tomato

It can be seen that the CB-tomato paste contains much more GalA than the HB product, caused by the delayed inactivation of pectolytic enzymes during the CB process. Glutamine is not detectable in both products because of its complete cycliza-tion to PCA during the heating process. On the other side, only a relatively small portion of the amino acids present has been converted to the corresponding Amadori compounds. Figure 3 summarizes the conversion of PCA and the most important amino acids of tomato to Amadori compounds in CB- and HB-tomato paste on a molar basis. 

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