Browning prevention in fresh and dehydrated potatoes by SH-containing amino acids.
N-Acetyl-L-cysteine and reduced glutathione were excellent inhibitors of browning of potatoes. In most cases, these two SH-containing compounds were more efficient inhibitors than L-cysteine and approached the effectiveness of sodium sulphite. These considerations suggest that N-acetyl-L-cysteine and reduced glutathione merit extensive evaluation as potentially useful inhibitors for food products.
Friedman
M
M
Western Regional Research Center, Agricultural Research Service, US Department of Agriculture, Albany, California 94710.
Molnár-Perl
I
I
Knighton
D R
DR
D000111:Acetylcysteine / Q000494:pharmacology*; D005502:Food / Q000592:standards; D005978:Glutathione / Q000494:pharmacology*; D015416:Maillard Reaction; D011198:Solanum tuberosum
D005978:Glutathione; D000111:Acetylcysteine