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한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.3
발행연도
2008.9
수록면
182 - 189 (8page)

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이 논문의 연구 히스토리 (21)

2013

The Antioxidant and Antiradical Properties of Maillard Reaction Products Derived from Both Aqueous and Ethanolic Fructose-glycine and Its Oligomer Solutions
Ji-Sang Kim 동아시아식생활학회 학술발표대회논문집 2013.04 학술대회자료

2012

The Antioxidant Activity of Maillard Reaction Products (MRPs) in Both Aqueous and Ethanolic Glucose-Glycine Oligomer Solutions
Ji-Sang Kim 한국식품영양과학회 학술대회발표집 2012.10 학술대회자료

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

초록· 키워드

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In this study, the effect of pH on the antioxidative activities of melanoidins formed as a result of the reaction between sugars, glucose (Glc) or fructose (Fru), and amino acids, L-asparagine (L-Asn) and D-asparagine (D-Asn) are examined. For this purpose, antioxidative activities were evaluated on the basis of reducing power, including ferric reducing/antioxidant power (FRAP) and free radical scavenging activity includes 1,1-diphenyl-2-picryl- hydrazil (DPPH) and 2,2'-azinobis(3-ethylbenothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferrous ion chelating activity. Ethylene diamine tetraacetate (EDTA) and trolox, a water-soluble analog of tocopherol, were used as reference antioxidant compounds. The antioxidative activities of the melanoidins at a pH of 7.0 were greater than those with a pHs of 4.0 and pH 10.0. Especially, it was found that the melanoidins formed from D-isomers are more effective antioxidants in different in vitro assays. The reducing power and chelating activity of the melanoidins formed from the Fru systems were higher than those of the melanoidins formed from the Glc systems. However, the ABTS radical scavenging activity of the melanoidins formed from the Glc systems were higher than those of the melanoidins formed from the Fru systems. In particular, the DPPH radical scavenging activity and the FRAP of the melanoidins showed different antioxidative activities according to pH level.
#amino acids enantiomers #antioxidative activity #Maillard reaction #melanoidins

목차

Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES

참고문헌 (34)

참고문헌 신청
1. [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 google schola 2. [단행본] - Lingnert H / 1981 / Antioxidatvie effects of Maillard reaction products. In Maillard reaction in food －chemical, physiological and technological aspects / Oxford, Pergamon Press : 453 ~ google schola 3. [학술지(정기간행물)] - Delgado-Andrade C / 2005 / Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews / J Agric Food Chem 53 : 1403 ~ 1407 google schola 4. [학술지(정기간행물)] - Gomyo T / 1976 / On the interaction of melanoidin with metallic ions / Agr Biol Chem 40 : 33 ~ 40 google schola 5. [학술지(정기간행물)] - Migo VP / 1997 / Flocculation of melanoidins induced by inorganic ions / J Ferment Bioeng 83 : 287 ~ 291 google schola

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