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논문 기본 정보

자료유형
학술저널
저자정보
Ji-Sang Kim (경남대학교)
저널정보
한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.15 No.4
발행연도
2010.12
수록면
297 - 303 (7page)

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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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The present study compared the Maillard reaction products (MRPs) derived from aqueous and ethanolic fructoseglycine and its oligomer (dimer and trimer) solutions. The pH was lower in glycine (G) than in diglycine (DG) and triglycine (TG) in both aqueous and ethanolic solutions, but the pH difference between the DG and TG was not significant. MRPs derived from the DG had a greater absorbance at 294 and 420 ㎚ in ethanolic solution than in an aqueous solution. In particular, the loss of sugar was higher in ethanolic solution than in aqueous solution. Enolization of fructose was observed in both aqueous and ethanolic MRP solutions; however, enolization was not observed for the G in aqueous MRP solutions. The glycine oligomer content in ethanolic MRP solutions remained higher than that in aqueous MRP solutions. Furthermore, neither diglycine nor triglycine were detected in the G aqueous or ethanolic MRP solutions, while triglycine was detected in both the DG aqueous and ethanolic MRP solutions. Absorption in the ultraviolet-visible (UV-Vis) spectra was higher with MRPs derived from the ethanolic solution than with those derived from the aqueous solution. MRPs derived from the DG in an ethanolic solution showed the highest absorption intensity.
#glycine oligomer #Maillard reaction products #peptide chain lengths #ethanol

목차

Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES

참고문헌 (43)

참고문헌 신청
BeMiller JN / 1996 / Carbohydrates. In Food Chemistry / Marcel Dekker :157~223 google schola Ames JM / 1990 / Control of the Maillard reaction in food systems / Trends Food Sci Technol (1):150~154 google schola Ames JM / 1998 / Applications of the Maillard reaction in the food industry / Food Chem (62):431~439 google schola Del Pilar Buera M / 1987 / Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to Maillard’s reaction between different single sugars and glycine and comparison with caramelization browning / J Food Sci (52):1063~1067 google schola Brands CMJ / 2000 / Mutagenicity of heated sugar-casein systems: effect of the Maillard reaction / J Agric Food Chem (48):2271~2275 google schola

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