Amadori rearrangement product (ARP) of tryptophan with glucose was synthesized according to a published procedure, and its decomposition was studied at two different concentrations and at two temperatures, 110$ sp circ$C and 140$ sp circ$C over a period of 6 hrs. A RP-HPLC system was developed to separate and quantitate the decomposition products of the ARP. The results indicated that, the ARP can decompose to form the following products, hydroxymethylfurfural (HMF), maltol, indole, $ beta$-carbolines (norharman and harman) and tryptophan. Further, using the same analytical method, the following systems were also analyzed for the presence of the above mentioned products (a) D-glucose and D-mannose with tryptophan; (b) D-glucose; and (c) tryptophan. In addition, rate constants and activation energies for the decomposition and formation reaction were calculated. Plausible mechanisms for the formation of the decomposition products are suggested.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.59880 |
| Date | January 1990 |
| Creators | Forage, Nazhat George |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001116690, proquestno: AAIMM66527, Theses scanned by UMI/ProQuest. |
Page generated in 0.0018 seconds