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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.12
- 수록면
- 1,310 - 1,315 (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 to investigate the influence of pH on the antioxidant activity of melanoidins formed from glucose (Glc) and fructose (Fru) with lysine enantiomers in the Maillard reaction. Melanoidins formed from D-isomers were found to be effective antioxidants in different in vitro assays with regard to the ferrous ion chelating activity, 1, 1-diphenyl-2-picryl-hydrazil (DPPH) radical scavenging activities, ferric reducing/antioxidant power (FRAP), and 2,2’-azinobis(3-ethylbenothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity. In particular, the chelating activity of these melanoidins at a pH of 7.0 was greater than those with pH of 4.0 and 10.0. The chelating activity and DPPH radical scavenging activity of the melanoidins formed from the Glc systems were higher than those of the melanoidins formed from the Fru systems. However, the FRAP and ABTS radical scavenging activity of these melanoidins were not different according to pH level, with exceptions being the Fru systems.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgment
References
참고문헌 (31)
참고문헌 신청
Delgado-Andrade C / 2005 / Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews / J. Agr. Food Chem 53:1403~1407
Morales FJ / 2004 / Peroxyl radical scavenging activity of melanoidins in aqueous systems / Eur. Food Res. Technol 218:515~520
Morales FJ / 2005 / Iron binding ability of melanoidins from food and model systems / Food Chem 90:821~827
Borelli RC / 2002 / Characterisation of melanoidins from a glucose-glycine model system / Eur. Food Res. Technol 215:210~215
Brückner H / 2001 / Saccharide induced racemization of amino acids in the course of the Maillard reaction / Amino Acids 21:429~433
Morales FJ / 2004 / Peroxyl radical scavenging activity of melanoidins in aqueous systems / Eur. Food Res. Technol 218:515~520
Morales FJ / 2005 / Iron binding ability of melanoidins from food and model systems / Food Chem 90:821~827
Borelli RC / 2002 / Characterisation of melanoidins from a glucose-glycine model system / Eur. Food Res. Technol 215:210~215
Brückner H / 2001 / Saccharide induced racemization of amino acids in the course of the Maillard reaction / Amino Acids 21:429~433
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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
Journal of Food Science and Nutrition
2008 .09
-
[P1-02] Antioxidant Activity of Melanoidins by Amino Acids Enantiomers in the Course Maillard Reaction
한국식품영양과학회 학술대회발표집
2007 .10
-
The Influence of pH on the Color Development of Melanoidins Formed from Fructose/Amino Acid Enantiomer Model Systems
Journal of Food Science and Nutrition
2008 .12
-
[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
2007 .10
-
Antioxidant Activity of Various Soluble Melanoidins Isolated from Black Garlic after Different Thermal Processing Steps
Preventive Nutrition and Food Science
2020 .09
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Melanoidin의 항산화성 및 항돌연변이원성
한국식품영양과학회지
1993 .05
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Maillar 반응생성물의 Ozonolysis에 따른 화학적 특성 변화
한국식품영양과학회지
1997 .12
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Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps
Preventive Nutrition and Food Science
2016 .12
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[P1-07] Effect of Reaction pH on the Color Development of Melanoidins in the Glucose/ L- and D-Amino Acid Model System
한국식품영양과학회 학술대회발표집
2007 .10
-
[P1-07] Effect of Reaction pH on the Color Development of Melanoidins in the Glucose/ L- and D-Amino Acid Model System
한국식품영양과학회 학술대회발표집
2007 .10
-
색도를 동일하게 조정한 Model Melanoidin들의 항산화효과 및 특성
한국식품과학회지
1997 .10
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Melanoidin과 시판 항산화제의 항산화작용 비교 및 그 상승효과
한국식품영양과학회지
1993 .01
-
FT-IR and X-Ray Diffraction Characterization of Melanoidins Formed from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Food Science and Biotechnology
2009 .04
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¹⁴C Glycine - Glucose Melanoidin과 양조간장의 대사
한국식품영양과학회지
1994 .05
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[P1-05] Effect of Reaction pH on Enolization and Racemization Reactions of Glucose and Fructose on Heating with Amino Acid Enantiomers and Formation of Melanoidins as Result of the Maillard Reaction
한국식품영양과학회 학술대회발표집
2007 .10
-
[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
한국식품영양과학회 학술대회발표집
2007 .10
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Glucose - 아미노산계 Maillard 반응생성물의 니트로사민 생성억제작용
한국식품영양과학회지
1994 .03
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Aspergillus awamori, B-2의 균사체 고정화 의한 Melanoidin 탈색
한국식품영양과학회지
1989 .03
-
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
2010 .12
-
The Effect of pH on the Formation of Furfural Compounds in the Glucose and Fructose with Amino Acid Enantiomers in Maillard Reaction
Journal of Food Science and Nutrition
2008 .03
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