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Cereal Chem 44:78 - 85.  |  VIEW ARTICLE
Macaroni Brownness.

R. R. Matsuo and G. N. Irvine. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Brownness in macaroni has been attributed to a Maillard-type reaction, to an enzymatic reaction, or to bran contamination. However, brownness arising from a varietal characteristic of durum wheat has been found to be due to a water-soluble protein. This component is readily extracted with water, producing a reddish- brown solution, and exhibits an absorption maximum at 400 millimicrons. It is a basic protein as shown by the amino acid composition, by its behavior during electrophoresis, and by ion-exchange column chromatography. Analysis suggests that the component is associated with copper.

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