Kinetic Aspects of the Blue Pigment Formation in a Maillard Reaction between D-Xylose and Glycine(Food & Nutrition)

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概要

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• The production of blue pigments in the early stage of a Maillard reaction between D-xylose and glycine was kinetically analyzed to be associated with the mechanism for polymerization. An ion-pairing and reversed-phase HPLC method was developed for quantitatively tracing the blue pigment formation. The experiment with varied composition revealed that the reaction obeyed the following relationship: v = k [D-xylose]^2 ・ [glycine]^2 This equation could also be derived according to the stationary state theory. Based on Arrhenius plots, the activation energy was found to be 17.5 kcal/mol. The application of the transition state theory provided -17.4 cal/deg/mol for the activation entropy. A reaction scheme for the production of blue pigments is proposed on the basis of this kinetic analysis.

• 社団法人日本農芸化学会の論文
• 1989-04-23

著者

• 早瀬 文孝

  明治大学農学部農芸化学科

• Hayase Fumitaka

  Department of Agricultural Chemistry, Meiji University

• Kato Hiromichi

  Department of Agricultural Chemistry, The University of Tokyo

• Kato Hiromichi

  Department Of Agricultural Chemistry The University Of Tokyo

• Kato Hiromichi

  Department Of Food Science Ohtsuma University

• Kato H

  Otsuma Women's Univ. Tokyo Jpn

• Hayase Fumitaka

  Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University

• Hayase Fumitaka

  Department Of Agricultural Chemistry The University Of Tokyo:(present Address) Department Of Agricul

• Kato H

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• MIURA Masayo

  Kagawa Nutritional college

• GOMYO Toshiharu

  Kagawa Nutritional college

• Hayase F

  Department Of Agricultural Chemistry Meiji University

• Gomyo T

  Kagawa Nutritional College

• Miura Masayo

  Kagawa Nutrition College(joshi Eiyo Daigaku)

• Gomyo Toshiharu

  Kagawa Nutrition College(joshi Eiyo Daigaku)

• HAIYAN Liu

  Kagawa Nutrition College (Joshi Eiyo Daigaku)

• Kato Hiroshi

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

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