Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the Millard Reaction between D-Fructose and β-Alanine
スポンサーリンク
概要
- 論文の詳細を見る
The formation of 3-{N-(2-formyl-5-hydromethylpyrrolyl)}-propionic acid (3NFHP), 3-{N-(2-methyl-3, 6-dihydro-4, 5, 6-trihydrox-ylpyridinyl)}-propionic acid (3NMDTP) and 3-deoxyglucosone (3DG) was investigated in the reaction system of fructose and β-alanine as a cookie model. 3 NFHP had a caramel-like sweet aroma and seemed to contribute to the favorable flavor of cookies.
- 社団法人日本農芸化学会の論文
- 1995-02-23
著者
-
Kawakishi Shunro
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
-
Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
-
NISHIBORI Sukie
Women's College of Tokaigakuen
-
Nishibori S
Women's College Of Tokaigakuen
-
Nishibori Sukie
Women's College Of Tokaigakuen
関連論文
- Prunusols A and B, Novel Antioxidative Tocopherol Derivatives Isolated from the Leaf Wax of Prunus grayana Maxim.(Organic Chemistry)
- Inhibitory Effect of Histamine H_3-Receptor Antagonist Cimetidine against Copper(II)/Ascorbate-mediated Protein Damage(Food & Nutrition)
- Stimulation of Iron/Ascorbate-dependent Lipid Peroxidation by Histamine(Food & Nutrition)
- Absorption and Excretion of the 8-Hydroxydaidzein in Rats after Oral Administration and Its Antioxidant Effect
- Oxidative Damage of Glycated Protein in the Presence of Transition Metal Ion(Food & Nutrition)
- Selective Oxidation of Tryptophan and Histidine Residues in Protein through the Copper-catalyzed Autoxidation of _L-Ascorbic Acid(Food & Nutrition)
- 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots(Food & Nutrition Science)
- Cimetidine Anti-ulcer Drug as a Powerful Hydroxyl Radical Scavenger(Food & Nutrition)
- Oxidative Depolymerization of Polysaccharides Induced by the Ascorbic Acid-Copper Ion Systems(Food & Nutrition)
- Reactivity of Amylose and Dextran in Metal-Catalyzed Hydroxyl Radical Generating Systems(Food & Nutrition)
- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
- Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi
- Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
- Inhibitory Effects of Caffeic Acid Ethyl Ester on H_2O_2-induced Cytotoxicity and DNA Single-strand Breaks in Chinese Hamster V79 Cells
- Suppression of Hydrogen Peroxide-induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Decylubiquinone, a Coenzyme Q Homolog
- Antioxidative and Prooxidative Activity of Caffeic Acid toward H_2O_2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium
- Suppression of Hydrogen Peroxide-induced Mammalian Cytotoxicity by Nordihydroguaiaretic Acid
- Occurrence of Stereoisomers of 1-(2'-Pyrrolidinethione-3'-yl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid in Fermented Radish Roots and Their Different Mutagenic Properties
- Oxidation Product Derived from a Tetrahyro-β-carboline Derivative, the Yellowish Precursor of Processed Radish Root
- Generation of a β-Carboline Derivative, the Yellowish Precursor of Processed Radish Roots, from 4-Methylthio-3-butenyl Isothiocyanate and L-Tryptophan(Food & Nutrition)
- Isolation and Identification of a Novel β-Carboline Derivative in Salted Radish Roots, Raphanus sativus L.(Food & Nutrition)
- Identification of Enolated 2-Thioxo-3-pyrrolidinecarbaldehyde, a New Degradation Product of 4-Methylthio-3-butenyl Isothiocyanate(Food & Nutrition)
- OXIDATION REACTION OF AMINO ACID DERIVATIVES CATALYZED BY COPPER (II) AND IRON (II)-COMPLEX
- The Hydroxyl Radical Generated by an Iron (II)/EDTA/Ascorbate System Preferentially Attacks Tryptophan Residues of the Protein(Food & Nutrition)
- Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
- Role of Fermentation Conditions on Flavor Stability of Beer
- Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
- A Novel Antioxidative Synergist Isolated from Osbeckia chinensis L.(Organic Chemistry)
- Kinetic and Thermodynamic Analyses of the Cyclodextrin-Allyl Isothiocyanate Inclusion Complex in an Aqueous Solution
- Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution
- Screening for Antioxidative Activity of Edible Pulses
- Optical Resolution of 1-(Methyl-sulfinyl)-propyl Alk(en)yl Bisulfides, Inhibitors of Platelet Aggregation Isolated from Onion(Food & Nutrition)
- Formation of 2,3-Dihydro-3,4-dihydroxy-5-acetylfuran in the Reaction between D-Fructose and β-Alanine(Food & Nutrition)
- Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the Millard Reaction between D-Fructose and β-Alanine
- Lipid Peroxidation of Liposome Induced by Glucosone.
- Antioxidative Defense Systems in Rice Hull against Damage Caused by Oxygen Radicals
- Oxidative Degradation of β-Cyclodextrin Induced by an Ascorbic Acid-Copper Ion System
- Antioxidative Flavonoids Isolated from Osbeckia chinensis L.
- Role of Active Oxygen Species in the Toxic Effects of Glucosone on Mammalian Cells.
- Radiolytic Chain Reaction of m-Iodophenyl β-D-glucoside with Radical Anion of Carbon Dioxide Produced from Formate