Swales S, Wedzicha B L
Procter Department of Food Science, University of Leeds, UK.
Food Addit Contam. 1992 Sep-Oct;9(5):479-83. doi: 10.1080/02652039209374100.
Sulphite species, S(IV), inhibit the non-enzymic browning of fructose-amino acid mixtures. Inhibition of browning is accompanied by a loss of S(IV). The kinetics of the reaction of S(IV) in the system: fructose-glycine-S(IV) are described in detail; two distinct mechanisms have been identified. One involves only fructose in the rate determining step. The other requires fructose and both the glycine and S(IV). Some amines (e.g. taurine and ethanolamine) can markedly increase the rate of the S(IV)-independent step. Arginine and lysine are particularly effective for increasing the rate of reaction of S(IV) in the S(IV)-dependent reaction.
亚硫酸盐（S(IV)）可抑制果糖 - 氨基酸混合物的非酶促褐变。褐变的抑制伴随着S(IV)的损失。详细描述了S(IV)在果糖 - 甘氨酸 - S(IV)体系中的反应动力学；已确定了两种不同的机制。一种机制在速率决定步骤中仅涉及果糖。另一种机制则需要果糖以及甘氨酸和S(IV)两者。一些胺类（如牛磺酸和乙醇胺）可显著提高不依赖S(IV)步骤的反应速率。精氨酸和赖氨酸在依赖S(IV)的反应中对提高S(IV)的反应速率特别有效。
