The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame
: 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 t...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Wang, R. [verfasserIn] Schroeder, S. A. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2000 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 65(2000), 7, Seite 0 |
| Übergeordnetes Werk: |
volume:65 ; year:2000 ; number:7 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.2000.tb10246.x |
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| 520 | |a : 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. | ||
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10.1111/j.1365-2621.2000.tb10246.x doi (DE-627)NLEJ24322060X DE-627 ger DE-627 rakwb Wang, R. verfasserin aut The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| APM Schroeder, S. A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb10246.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 7 0 |
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10.1111/j.1365-2621.2000.tb10246.x doi (DE-627)NLEJ24322060X DE-627 ger DE-627 rakwb Wang, R. verfasserin aut The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| APM Schroeder, S. A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb10246.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 7 0 |
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10.1111/j.1365-2621.2000.tb10246.x doi (DE-627)NLEJ24322060X DE-627 ger DE-627 rakwb Wang, R. verfasserin aut The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| APM Schroeder, S. A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb10246.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 7 0 |
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10.1111/j.1365-2621.2000.tb10246.x doi (DE-627)NLEJ24322060X DE-627 ger DE-627 rakwb Wang, R. verfasserin aut The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| APM Schroeder, S. A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb10246.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 7 0 |
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10.1111/j.1365-2621.2000.tb10246.x doi (DE-627)NLEJ24322060X DE-627 ger DE-627 rakwb Wang, R. verfasserin aut The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame Oxford, UK Blackwell Publishing Ltd 2000 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : 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. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| APM Schroeder, S. A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 65(2000), 7, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:65 year:2000 number:7 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2000.tb10246.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 65 2000 7 0 |
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: 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. |
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: 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. |
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: 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. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ24322060X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174203.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2000 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2000.tb10246.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ24322060X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Wang, R.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">: 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.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">APM</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Schroeder, S. A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">65(2000), 7, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:65</subfield><subfield code="g">year:2000</subfield><subfield code="g">number:7</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2000.tb10246.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">65</subfield><subfield code="j">2000</subfield><subfield code="e">7</subfield><subfield code="h">0</subfield></datafield></record></collection>
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