Effects of Salt Concentration on the Reaction Rate of Glc with Amino Acids, Peptides, and Proteins

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概要

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• The reaction between the amino group and the carbonyl group is important in food quality control. Furthermore, advanced glycation end products from foods are considered to relate to aging and diabetes. Thus, it is important to control this reaction. In this study, we investigated the effects of salt concentration on the rates of browning reaction of amino acid, peptides, and proteins. A high concentration of sodium chloride retarded the reaction rate of Glc with amino acids as measured with the absorbance at 470 nm, but did not change the browning rate of Glc with peptides. On the other hand, sodium chloride retarded the browning reaction rate of proteins as measured with polymerization degree or by the loss of Lys. It is hoped that the results of this study will be applied in the control of amino-carbonyl reaction rates in the food industry.

著者

• Yamaguchi Keiko

  Department of Food Science, Faculty of Home Economics, Japanese Womens University

• Noumi Yuri

  Department of Food and Nutrition, Japan Women’s University

• Nakajima Katsumi

  Department of Food and Nutrition, Japan Women’s University

• NAGATSUKA Chiharu

  Department of Food and Nutrition, Japan Women’s University

• AIZAWA Haruko

  Department of Food and Nutrition, Japan Women’s University

• NAKAWAKI Rie

  Department of Food and Nutrition, Japan Women’s University

• MIZUDE Eri

  Department of Food and Nutrition, Japan Women’s University

• OTSUKA Yuzuru

  Graduate School of Humanities and Sciences, Ochanomizu University

• HOMMA Takeshi

  Department of Food and Nutrition, Japan Women’s University

• CHUYEN Nguyen

  Department of Food and Nutrition, Japan Women’s University

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