Changes in Chemical Properties of Melanoidin by Oxidation and Reduction
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概要
- 論文の詳細を見る
Nondialyzable model melanoidin prepared from glucose and glycine was oxidized with potassium ferricyanide or reduced with sodium borohydride. Compared with intact melanoidin, the oxidation reduced the pI value and increased the chelating activity, while reduction had the completely opposite effect. Both reactions on melanoidin increased the molecular weight and reduced the E^<1%>_<500nm> value.
- 社団法人日本農芸化学会の論文
- 1997-03-23
著者
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Fujimaki Masao
Department Of Nutrition And Food Science Ochanomizu University
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Fujimaki M
Department Of Nutrition And Food Science Ochanomizu University
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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TERASAWA Naoko
Faculty of Education, Kanazawa University
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KUBO Takako
Department of Nutrition and Food Science, Ochanomizu University
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YONEYAMA-ISHII Naomi
Department of Nutrition and Food Science, Ochanomizu University
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AIDA Ko
Department of Nutrition and Food Science, Ochanomizu University
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Aida K
Department Of Nutrition And Food Science Ochanomizu University
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Kubo Takako
Department Of Nutrition And Food Science Ochanomizu University
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Homma Seiichi
Department Of Nutrition And Food Science Ochanomizu University
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Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
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Terasawa Naoko
Faculty Of Education Kanazawa University
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Yoneyama-ishii Naomi
Department Of Nutrition And Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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FUJIMAKI Masao
Department of Agricultural Chemistry, University of Tokyo
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Kubo Takako
Department of Chemistry, Faculty of Education, Wakayama University
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FUJIMAKI Masao
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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