Suppressive Effect of Trehalose on Acrylamide Formation from Asparagine and Reducing Saccharides
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概要
- 論文の詳細を見る
The influence of saccharides on the formation of acrylamide (AcA) was investigated. The reducing saccharides reacted with asaparagine to form AcA, but the non-reducing saccharides, except sucrose, gave no AcA. AcA formation from a mixture containing glucose and asaparagaine was suppressed by the non-reducing saccharides, especially trehalose (76% suppression) and neotrehalose (75% suppression). Glucose is heat-degraded into pyruvaldehyde and 5-hydroxymethyl-2-furfural in the water system. The degradation products react with asparagines to generate AcA. Trehalose appears to inhibit not only the formation of these intermediates and asparagines for AcA, but also the AcA formation from these intermediates.
- 社団法人 日本農芸化学会の論文
著者
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FUKUDA Shigeharu
Amase Institute, Hayashibara Biochemical Laboratories, Inc.
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Kurimoto M
Amase Institute Hayashibara Biochemical Laboratories Inc.
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Kibata Masayoshi
Hayashibara Biochemical Laboratories Inc.
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Oku Kazuyuki
Glycoscience Institute Research Center Hayashibara Biochemical Laboratories Inc.
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Oku Kazuyuki
Amase Institute Hayasibara Biochemical Laboratories Inc.
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Kubota Michio
Amase Institute, Hayashibara Biochemical Laboratories, Inc.
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Chaen Hiroto
Amase Institute, Hayashibara Biochemical Laboratories, Inc.
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Tsujisaka Yoshio
Amase Institute, Hayashibara Biochemical Laboratories, Inc.
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Kurose Mayumi
Glycoscience Institute Research Center Hayashibara Biochemical Laboratories Inc.
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Mukai Kazuhisa
Glycoscience Institute Research Center Hayashibara Biochemical Laboratories Inc.
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KUROSE Mayumi
Amase Institute, Hayashibara Biochemical Laboratories, Inc.
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OGAWA Tohru
Amase Institute, Hayashibara Biochemical Laboratories, Inc.
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Kubota M
Hayashibara Biochemical Laboratories Inc.
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Maruta K
Glycoscience Institute Research Center Hayashibara Biochemical Laboratories Inc.
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OKU Kazuyuki
Amase Institute, Hayashibara Biochemical Laboratories, Inc.
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