Q.117
The presence of reactive reducing sugars is responsible for browning in foods during heating. Arrange the following according to sequence of reactions/events takes place during heating
(A) . Brown polymers
(B) . Fragmentation
(C) . Ring opening
(D) . Enolization
Choose the correct answer from the options given below:
- Sequence of Reactions in Non-Enzymatic Browning during Heating:
- Ring opening: Cyclic pyranose/furanose hemiacetal rings mutarotate open into reactive acyclic, open-chain carbonyl configurations.
- Enolization: The open-chain reducing sugars undergo 1,2-enolization (Lobry de Bruyn-Alberda van Ekenstein rearrangement) to yield reactive enediol intermediates.
- Fragmentation: Enediols dehydrate and fragment into smaller reactive dicarbonyl compounds (methylglyoxal, diacetyl, glyceraldehyde).
- Brown polymers: Reactive carbonyl fragments undergo aldol condensations and crosslinking to form high molecular weight brown polymers (melanoidins / caramelans).
- Correct Sequence: (C), (D), (B), (A), matching Option 3.
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