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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.1
- 발행연도
- 2008.3
- 수록면
- 54 - 59 (6page)
이용수
이 논문의 연구 히스토리 (21)
2010
Study on Maillard Reaction Products Derived from Aqueous and Ethanolic Fructose-Glycine and Its Oligomer Solutions
Ji-Sang Kim
Journal of Food Science and Nutrition
2010.12
학술저널
Influence of the pH and Enantiomer on the Antioxidant Activity of Maillard Reaction Mixture Solution in the Model Systems
Ji-Sang Kim
Journal of Food Science and Nutrition
2010.12
학술저널
[P1-08] The Antioxidant Activity of Maillard Reaction Products Derived from Amino Acid Enantiomer Model Systems
Ji-Sang Kim
한국식품영양과학회 학술대회발표집
2010.10
학술대회자료
[P1-07] Characteristics of Maillard Reaction Products (MRPs) Derived from Ethanolic Fructose-Glycine Oligomer Solutions
Ji-Sang Kim
한국식품영양과학회 학술대회발표집
2010.10
학술대회자료
[P1-06] The Maillard Reaction Products in Model Systems Containing Glucose and Glycine, Diglycine and Triglycine
Ji-Sang Kim
한국식품영양과학회 학술대회발표집
2010.10
학술대회자료
[P1-05] Study of Maillard Reaction Products Derived from Fructose-Glycine Oligomer
Ji-Sang Kim
한국식품영양과학회 학술대회발표집
2010.10
학술대회자료
2009
Antioxidant Activity of Maillard Reaction Products Derived from Aqueous Glucose/Glycine, Diglycine, and Triglycine Model Systems as a Function of Heating Time
Ji-Sang Kim
,
Young-Soon Lee
동아시아식생활학회 학술발표대회논문집
2009.05
학술대회자료
Study of Maillard Reaction Products Derived from Aqueous Model Systems with Different Peptide Chain Lengths
Ji-Sang Kim
,
Young-Soon Lee
동아시아식생활학회 학술발표대회논문집
2009.05
학술대회자료
FT-IR and X-Ray Diffraction Characterization of Melanoidins Formed from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
Food Science and Biotechnology
2009.04
학술저널
2008
Influence of pH on the Antioxidant Activity of Melanoidins Formed from Different Model Systems of Sugar/Lysine Enantiomers
Ji-Sang Kim
,
Young-Soon Lee
Food Science and Biotechnology
2008.12
학술저널
The Influence of pH on the Color Development of Melanoidins Formed from Fructose/Amino Acid Enantiomer Model Systems
Ji-Sang Kim
,
Young-Soon Lee
Journal of Food Science and Nutrition
2008.12
학술저널
The Effect of pH on the Antioxidative Activity of Melanoidins Formed from Glucose and Fructose with L and D-Asparagine in the Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
Journal of Food Science and Nutrition
2008.09
학술저널
The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
Journal of Food Science and Nutrition
2008.06
학술저널
The Effect of pH on the Formation of Furfural Compounds in the Glucose and Fructose with Amino Acid Enantiomers in Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
Journal of Food Science and Nutrition
2008.03
학술저널
2007
[P1-08] Enolization and Racemization Reactions of Glucose and Fructose on Heating with Amino Acid Enantiomers and Formation of Melanoidins as Result of the Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
[P1-07] Effect of Reaction pH on the Color Development of Melanoidins in the Glucose/ L- and D-Amino Acid Model System
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
[P1-07] Effect of Reaction pH on the Color Development of Melanoidins in the Glucose/ L- and D-Amino Acid Model System
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
[P1-06] Effect of Reaction pH on the Antioxidant Activity of Melanoidins before and after Dialysis by Amino acids Enantiomers in the Course Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
[P1-02] Antioxidant Activity of Melanoidins by Amino Acids Enantiomers in the Course Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
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초록· 키워드
오류제보하기
This study was conducted to investigate the effect of pH on the formation of furfural compounds from glucose and fructose reacting with amino acid enantiomers in the Maillard reaction. Hydroxymethylfurfural (HMF) content was highest at pH 4.0, and decreased with increasing pH. HMF was significantly higher in glucose-based systems than fructose-based systems. Furfuryl alcohol (FFA) and 5-methyl-2-furaldehyde (MF) were not increased with increasing pH, and only small amounts were formed. In addition, 2-furaldehyde (F) was found to increase in the systems, as pH increased. However, the content was small and variable. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) was only found in Glc/D-Asn, Glc/L-Lys and Fru/D-Lys system, but the content was not increased with increasing pH. 2-acetylfuran (AF) was higher in Glc (or Fru)/L-Lys and Glc (or Fru)/D-Lys systems at pH 7.0. However, at pH 4.0, the content of AF was higher in the Glc (or Fru)/Gly and Glc (or Fru)/L-Asn systems. Therefore, this study aimed to observe the effect of pH, sugars and amino acid enantiomers on the production of furfural and related compounds by the Maillard reaction. A clear tendency was observed for some classes of compounds to be more easily formed at higher or lower pH. HMF was more readily formed at lower pH, while FFA, F, DMHF and MF were inhibited by acidic conditions. Particularly, compounds like FFA, F and MF were not affected by pH changes. In addition, DMHF and MF were only formed in L-Lys and D-Lys system.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (39)
참고문헌 신청
1. [학술지(정기간행물)] - Maillard LC / 1913 / Formation de matieres humiques par action de polypeptides sur sucres / C R Acad Sci 156 : 148 ~ 149
2. [학술지(정기간행물)] - Wijewickreme AN / 1997 / Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products / J Agric Food Chem 45 : 4577 ~ 4583
3. [학술지(정기간행물)] - Friedman M / 1999 / Chemistry, nutrition, and microbiology of D-amino acids / J Agric Food Chem 47 : 3457 ~ 3479
4. [학술지(정기간행물)] - Brückner H / 2001 / Saccharide induced racemization of amino acids in the course of the Maillard reaction / Amino Acids 21 : 429 ~ 433
5. [학술지(정기간행물)] - Ledl F / 1990 / New aspects of the Maillard reaction in foods and in the human body / Angew Chem Int Ed Engl 29 : 565 ~ 594
2. [학술지(정기간행물)] - Wijewickreme AN / 1997 / Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products / J Agric Food Chem 45 : 4577 ~ 4583
3. [학술지(정기간행물)] - Friedman M / 1999 / Chemistry, nutrition, and microbiology of D-amino acids / J Agric Food Chem 47 : 3457 ~ 3479
4. [학술지(정기간행물)] - Brückner H / 2001 / Saccharide induced racemization of amino acids in the course of the Maillard reaction / Amino Acids 21 : 429 ~ 433
5. [학술지(정기간행물)] - Ledl F / 1990 / New aspects of the Maillard reaction in foods and in the human body / Angew Chem Int Ed Engl 29 : 565 ~ 594
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
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Influence of the pH and Enantiomer on the Antioxidant Activity of Maillard Reaction Mixture Solution in the Model Systems
Journal of Food Science and Nutrition
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The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Journal of Food Science and Nutrition
2008 .06
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[P1-06] Effect of Reaction pH on the Antioxidant Activity of Melanoidins before and after Dialysis by Amino acids Enantiomers in the Course Maillard Reaction
한국식품영양과학회 학술대회발표집
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Influence of pH on the Antioxidant Activity of Melanoidins Formed from Different Model Systems of Sugar/Lysine Enantiomers
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The Effect of pH on the Antioxidative Activity of Melanoidins Formed from Glucose and Fructose with L and D-Asparagine in the Maillard Reaction
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[P1-08] The Antioxidant Activity of Maillard Reaction Products Derived from Amino Acid Enantiomer Model Systems
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