{"id":404,"date":"2010-06-15T08:44:52","date_gmt":"2010-06-15T13:44:52","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/kcoello\/?p=404"},"modified":"2010-06-15T08:45:12","modified_gmt":"2010-06-15T13:45:12","slug":"oscurecimiento-no-enzimatico","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/kcoello\/2010\/06\/15\/oscurecimiento-no-enzimatico\/","title":{"rendered":"Oscurecimiento No Enzim\u00e1tico"},"content":{"rendered":"<p>Generalmente el pardeamiento de alimentos es una se\u00f1al distintiva de deterioro. Este oscurecimiento se produce a trav\u00e9s de diferentes\u00a0 mecanismos:<\/p>\n<ol>\n<li>Reacci\u00f3n de Maillard ( interacci\u00f3n entre      azucares y amino\u00e1cidos)<\/li>\n<li>Caramelizaci\u00f3n de az\u00facares con o sin la acci\u00f3n      catal\u00edtica de \u00e1cidos.<\/li>\n<\/ol>\n<p><strong> <\/strong><\/p>\n<p>Los componentes m\u00e1s importantes en las reacciones de oscurecimiento no enzim\u00e1tico son los carbohidratos de bajo peso molecular y sus derivados, amino\u00e1cidos libres y grupos aminos libres de las prote\u00ednas y p\u00e9ptidos.<\/p>\n<p>Los productos de las primeras reacciones son incoloros.\u00a0 Se forman uniones no saturadas y grupos carbonilo libres.\u00a0 Se forma agua por reacciones de deshidrataci\u00f3n.\u00a0 Se desprende CO<sub>2<\/sub> y se forman componentes vol\u00e1tiles.<\/p>\n<p>Los procesos finales implican reacciones de polimerizaci\u00f3n que producen pigmentos oscuros.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-404 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/Imagen001.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/Imagen001-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/30-mp2.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/30-mp2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/30-mp1.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/30-mp1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/25-mp3.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/25-mp3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/20-mp3.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/20-mp3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/30-mp3.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/30-mp3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/Caramelizacion.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/Caramelizacion-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/Caramelizacion-2.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/blog.espol.edu.ec\/kcoello\/files\/2010\/06\/Caramelizacion-2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl>\n\t\t\t<br style='clear: both' \/>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>En esta pr\u00e1ctica se realizan comparaciones de acuerdo a: Tipo de carbohidrato, efecto de la temperatura y del pH en las reacciones de Maillard y en la reacci\u00f3n de caramelizaci\u00f3n.<\/p>\n","protected":false},"author":2988,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15307],"tags":[],"class_list":["post-404","post","type-post","status-publish","format-standard","hentry","category-laboratorio-de-bioquimica-alimentaria"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/posts\/404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/users\/2988"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/comments?post=404"}],"version-history":[{"count":5,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/posts\/404\/revisions"}],"predecessor-version":[{"id":416,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/posts\/404\/revisions\/416"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/media?parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/categories?post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/tags?post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}