Effect of High Hydrostatic Pressure Combined with pH and Temperature on Glucose/Fructose-Leucine/Lysine/Glutamate Browning Reactions
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概要
- 論文の詳細を見る
Effect of high hydrostatic pressure (100MPa) combined with pH (6.0, 7.0, and 8.0) and temperatures (80℃ and 90℃) on maillard reaction was investigated via the sugar (glucose or fructose)-amino acid (leucine, lysine or glutamate) solution models. Overall intermediate and final browning products produced were spectrophotometrically measured, and 5-(hydroxymethyl)-2-furfutal (HMF) content was gas-chromatographically detected. Increases of pH and temperature accelerated the production of intermediate and final products of all solutions, while high pressure treatment suppressed the reaction. HMF was the most abundant compound among the detected compounds on chromatograms. Its content was also increased with the increase in temperature, but decreased in high pressure treatment. Effect of pH on the productions of intermediate and final compounds in glicose-amino acid systems was greater than in fructose-amino acid systems. Among three amino acids used, lysine was the most reactive amino acid in the productions of intermediate and final browning products, including production of HMF.
- 九州大学の論文
著者
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Igura Noriyuki
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Katoh Tatsuo
Laboratory Of Food Technology Faculty Of Agriculture Kyushu Llniversity
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Igura Noriyuki
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Komthong Pongsuriya
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Katoh Tatuo
Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculty of Agriculture,Kyushu University
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Katoh Tatuo
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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- Effect of High Hydrostatic Pressure Combined with pH and Temperature on Glucose/Fructose-Leucine/Lysine/Glutamate Browning Reactions