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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rahn AKK,Yaylayan VAdoi
10.1016/j.foodchem.2014.06.047subject
Has Abstractpub_date
2015-01-01 00:00:00pages
301-308eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00933-9journal_volume
166pub_type
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