ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Multiple degradation pathways accounting for the breakdown of the dipeptide sweetener a-L-aspartyl-L-phenylalanine methyl ester (a-APM) in 4 mM phosphate, pH 3.1 and a simulated cola beverage are described. At 20-, 35-, 45- and 55 °C caramel coloring concentrations greater than 700 ppm increased the rate of hydrolysis of the methyl ester forming a-L-aspartyl-L-phenylalanine. At 55 °C and pH 3.1 caramel coloring also enhanced the breakdown of a-APM degradation products. The influence of caramel coloring on the rates of degradation varied considerably for a-APM and each degradation product. A model is proposed based on the expected solution properties of caramel coloring which accounts for the enhanced degradation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb10246.x
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