Effects of Salt Concentration on the Reaction Rate of Glc with Amino Acids, Peptides, and Proteins

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概要

• 論文の詳細を見る

• The reaction between the amino group and the carbonyl group is important in food quality control. Furthermore, advanced glycation end products from foods are considered to relate to aging and diabetes. Thus, it is important to control this reaction. In this study, we investigated the effects of salt concentration on the rates of browning reaction of amino acid, peptides, and proteins. A high concentration of sodium chloride retarded the reaction rate of Glc with amino acids as measured with the absorbance at 470 nm, but did not change the browning rate of Glc with peptides. On the other hand, sodium chloride retarded the browning reaction rate of proteins as measured with polymerization degree or by the loss of Lys. It is hoped that the results of this study will be applied in the control of amino-carbonyl reaction rates in the food industry.

• 社団法人 日本農芸化学会の論文
• 2009-11-23

著者

• OTSUKA Yuzuru

  Graduate School of Humanities and Sciences, Ochanomizu University

• Chuyen Nguyen

  Department Of Food And Nutrition Japan Women's University

• Yamaguchi Keiko

  Department Of Food Science Faculty Of Home Economics Japanese Women's University

• Nakajima Katsumi

  Department Of Biological Control System National Institute For Physiological Sciences

• Homma Takeshi

  Department Of Food And Nutrition Japan Women's University

• Nakawaki Rie

  Department Of Food And Nutrition Japan Women's University

• Aizawa Haruko

  Department Of Food And Nutrition Japan Women's University

• Nakajima Katsumi

  Department Of Food And Nutrition Japan Women's University

• Yamaguchi Keiko

  Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

• Yamaguchi Keiko

  Department Of Food And Nutrition Japan Women's University

• Otsuka Yuzuru

  Graduate School Of Humanities And Sciences Ochanomizu University

• Nagatsuka Chiharu

  Department Of Food And Nutrition Japan Women's University

• Mizude Eri

  Department Of Food And Nutrition Japan Women's University

• Noumi Yuri

  Department Of Food And Nutrition Japan Women's University

• Yamaguchi Keiko

  Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

• Yamaguchi Keiko

  Department Of Dermatology Kagoshima University Faculty Of Medicine

• CHUYEN Nguyen

  Department of Food and Nutrition, Japan Women's University

• Chuyen NGUYEN

  Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo

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