M. Prudel, E. Davídková, J. Davídek
Nov 1, 1986
Citations
2
Influential Citations
30
Citations
Journal
Journal of Food Science
Abstract
A scheme of aspartame hydrochloride (Usal) decomposition in relation to the pH and temperature which takes into account the possibility of phenylalanyl-aspartic acid dipeptide formation is suggested and experimentally confirmed. Aspartyl-phenylalanine and diketopiperazine were found to be the main decomposition products. The concentration of diketopiperazine increases and that of aspartyl-phenylalanine de-creases with increasing pH. At pH 2.9 less aspartyl-phenylalanine and more diketopiperazine is formed with increase in temperature; twice the concentration of phenylalanine methyl ester was found at 80° and 90°C when 50% of the Usal present in the medium was decomposed, as compared to that determined at 25° and 40°C. The distribution of the remaining products remained constant over the entire range measured.