You are having camping night with your friends where you are in charge of grilling meats for dinner. While grilling the meats, you observed the changes in colour of the meat from pinkish to brown. Upon browning, the grilled meat gives you a pleasant aroma. Choose the CORRECT statements about the chemical reaction happens on the meat during the grilling process and the browning product formed. I. Maillard reaction or non-enzymatic browning involves the reaction between reducing sugars and amino acids/proteins by the impact of heat II. Reducing sugars in the open chain form act as mild reducing agents or electron donors in the presence of th reactive carbonyl group (C=O) III. Reaction between reducing sugar with amino acid creating glycosamine, which undergoes Amadori rearrangement to produce Amadori reaction products. IV. A continuous reaction will produce a furan derivate, which polymerize into a dark-coloured insoluble compound containing nitrogen. a. I and II b. All of the above c. I only d. I, II and III
理解问题You are having camping night with your friends where you are in charge of grilling meats for dinner. While grilling the meats, you observed the changes in colour of the meat from pinkish to brown. Upon browning, the grilled meat gives you a pleasant aroma. Choose the CORRECT statements about the chemical reaction happens on the meat during the grilling process and the browning product formed. I. Maillard reaction or non-enzymatic browning involves the reaction between reducing sugars and amino acids/proteins by the impact of heat II. Reducing sugars in the open chain form act as mild reducing agents or electron donors in the presence of th reactive carbonyl group (C=O) III. Reaction between reducing sugar with amino acid creating glycosamine, which undergoes Amadori rearrangement to produce Amadori reaction products. IV. A continuous reaction will produce a furan derivate, which polymerize into a dark-coloured insoluble compound containing nitrogen. a. I and II b. All of the above c. I only d. I, II and III
已完成理解「You are having camping night with your friends where you are in charge of grilling meats for dinner. While grilling the meats, you observed the changes in colour of the meat from pinkish to brown. Upon browning, the grilled meat gives you a pleasant aroma. Choose the CORRECT statements about the chemical reaction happens on the meat during the grilling process and the browning product formed. I. Maillard reaction or non-enzymatic browning involves the reaction between reducing sugars and amino acids/proteins by the impact of heat II. Reducing sugars in the open chain form act as mild reducing agents or electron donors in the presence of th reactive carbonyl group (C=O) III. Reaction between reducing sugar with amino acid creating glycosamine, which undergoes Amadori rearrangement to produce Amadori reaction products. IV. A continuous reaction will produce a furan derivate, which polymerize into a dark-coloured insoluble compound containing nitrogen. a. I and II b. All of the above c. I only d. I, II and III」
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