title: Mechanism of chemical activation of sodium chloride in the presence of amino acids.
abstract: Sodium chloride has been shown to promote chlorination of glycerol during thermal processing. However, the detailed mechanism of this reaction is not well understood. Preliminary experiments have indicated that the reaction mixture should contain an amino acid and it should be dissolved thoroughly in water in order to induce chlorination. These observations are consistent with the process of dissociation of sodium chloride and its re-association with amino acid and eventual formation of the chlorinating agent in the form of the hydrochloride salt. Release of HCl from this salt can be manifested in chlorination and hydrolytic reactions occurring during thermal processing. The generation of HCl at room temperature from a mixture of sodium chloride and glycine was confirmed through spectrophotometric monitoring of the pH. Hydrolytic and chlorination reactions were demonstrated through monitoring of formation of HMF and chlorinated products under pyrolytic conditions using glucose or sucrose and amino acid mixtures.
authors: McGill University, Department of Food Science and Agricultural Chemistry, 21,111 Lakeshore, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada.
authors: Anja K K
authors: AKK
authors: Rahn
authors: McGill University, Department of Food Science and Agricultural Chemistry, 21,111 Lakeshore, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada. Electronic address: varoujan.yaylayan@mcgill.ca.
authors: Varoujan A
authors: VA
authors: Yaylayan
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D054879:Halogenation; D015416:Maillard Reaction; D012965:Sodium Chloride / Q000737:chemistry*; D013053:Spectrophotometry / Q000379:methods*
chemical_list: D000596:Amino Acids; D012965:Sodium Chloride
keywords: Chlorination; Chloropropanols; Maillard reaction; Mechanism of release of HCl from salt; Sodium chloride