Role of Sugar Fragmentation in an Early Stage Browning of Amino-carbonyl Reaction of Sugar with Amino Acid(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
Glycolaldehyde and methylglyoxal, both model compounds structurally related to potential C_2 and C_3 sugar fragments, showed extremely high reaction rates in browning with β-alanine compared to the usual reducing sugars and even to such active intermediate products of amino- carbonyl reaction as the Amadori product and osones. Production of C_2 and C_3 sugar fragments in a glucose-β-alanine system was negligible in acidic conditions, but increased with pH in a manner parallel to the increase in browning and also to the N/C ratio of the melanoidins. These results indicated that the proposed new pathway of browning, involving sugar fragmentation, is very important in the initial stages of browning in the Maillard reaction of neutral or alkaline solutions.
- 社団法人日本農芸化学会の論文
- 1986-08-23
著者
-
Namiki Mitsuo
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
-
Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
-
Hayashi Tateki
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
関連論文
- Novel Benzacridine Derivative in the Green Pigment from Methyl Caffeate and Butylamine
- Purification and Properties of an Auxin-Binding Protein from the Shoot Apex of Peach Tree
- ESR Spectral Studies on the Free Radical Formed by the Reaction of Dehydroascorbic Acid with Amino Acid
- Desmutagenic Action of Food Components on Mutagens Formed by the Sorbic Acid/Nitrite Reaction(Food & Nutrition)
- A Novel Antioxidative Synergist Isolated from Osbeckia chinensis L.(Organic Chemistry)
- Effects of Dietary Sesaminol and Sesamin on Eicosanoid Production and Immunoglobulin Level in Rats Given Ethanol
- Role of Sugar Fragmentation in an Early Stage Browning of Amino-carbonyl Reaction of Sugar with Amino Acid(Food & Nutrition)
- Formation of Three-carbon Sugar Fragment at an Early Stage of the Browning Reaction of Sugar with Amines or Amino Acids(Food & Nutrition)
- Antioxidative Activity of Chlorophyll Derivatives, Oxygen Stress Relievers, to Superoxide Measured by Using Cypridina Luciferin analogues
- On the Yellow Product and Browning of the Reaction of Dehydroascorbic Acid with Amino Acids
- Antioxidative Defense Systems in Rice Hull against Damage Caused by Oxygen Radicals
- Structure and Interrelation of the Free Radical Species and the Precursor Produced by the Reaction of Dehydro-L-ascorbic Acid and Amino Acid
- Screening for Antioxidative Activity of Crude Drugs
- Antioxidant Effect of the Reaction Mixture of Dehydroascorbic Acid with Tryptophan
- Isolation and Identification of an Antioxidant Product from the Reaction Mixture of Dehydroascorbic Acid with Tryptophan
- Radiolytic Chain Reaction of m-Iodophenyl β-D-glucoside with Radical Anion of Carbon Dioxide Produced from Formate
- Studies on Antioxidative Substances in Sesame Seed