ヒスタミンの関与する非酵素的褐変の反応速度〔英文〕

概要

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The model system containing histamine, glucose and microcrystalline cellulose was used to investigate the non-enzymatic browning reaction. The kinetics of the brown pigment formation and loss of histamine were studied as a function of heating temperature, pH and water activity of the systems. The rates of the brown pigment formation and the histamine loss followed zero order after an initial induction period and first order kinetics of up to a loss of at least 50% level, respectively. These rates increased with increasing temperature and pH, and decreasing water activity. The activation energies of both reactions were in the range of 23-24 kcal/mol for the pigment production, 17-21 kcal/mol for the histamine loss. It was suggested that the content of histamine can be reduced by controlling the condition of the model systems before brown dis-coloration becomes appreciable.
日本水産學會の論文