Studies on the Brown Discoloration of Heated Phospholipids. III.

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  • TOMIOKA Fumie
    Department of Food Chemistry, Faculty of Agriculture, Tohoku University
  • KANEDA Takashi
    Department of Food Chemistry, Faculty of Agriculture, Tohoku University

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Other Title
  • リン脂質の加熱かっ変に関する研究 (第3報)
  • リン シシツ ノ カネツ カッペン ニカンスルケンキュウ 3 レシチン ノ カ
  • The Browning Reaction of Lecithin (3)
  • レシチンの加熱かっ変反応 (その3)

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In previous papers the authors reported that browning products yielded by heating of lecithin (PC) were polymerized compounds formed of PC by aldol condensation.<BR>In this paper, catalysts and catalytic effect of the browning reaction of PC were investigated.<BR>Phosphorus and/or nitrogen containing compounds yielded by heating of PC were fractionated by solvents extraction and silicic acid column chromatography and their catalytic effects on the brown discoloration were examined. The results indicate that choline and/or phosphoric acid in PC accelerated the browning reaction. From the results obtained by the heating of PC with different solvents, it was suggested that browning reaction was accelerated mainly under anion catalytic reaction while action also showed some catalytic effect. Similar properties were noticed from both heated PC and synthetic conjugated dienone with phosphorylcholine.<BR>These results suggest that main condensing agent in browning reaction of PC is phosphorylcholine group in PC.

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