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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.10
- 수록면
- 853 - 859 (7page)
- DOI
- 10.9799/ksfan.2017.30.5.853
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초록· 키워드
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This study was conducted in an effort to investigate the effect of Maillard reaction products (MRPs) on enzymatic browning of burdock and their anti-oxidant activity. The MRPs were prepared by heating glucose and amino acids at 90℃, which served to produce a strong inhibitory effect on burdock polyphenol oxidase. As the reaction time of the solution containing glucose and amino acid increased at 90℃, the production of MRPs increased and intensity of the brown color deepened. When MRPs were prepared by heating at 90℃ for five hours, the absorbance of MRPs from glucose and lysine was 6.44, while those of glucose and glycine was 1.95. The MRPs synthesized from the glucose and lysine also reduced the pH of MRPs from 5.60 to 4.51, but those from glucose and glycine decreased slightly from 5.57 to 5.33. The Michealis-Menten constant value (Km) of burdock PPO with pyrocatechol as a substrate was 16.0 mM, and MRPs were a non-competitive inhibitor against burdock PPO. The anti-oxidant activity of MRPs was measured by evaluating its radical scavenging activities of DPPH radicals, ABTS radicals and reducing power. The color intensity of MRPs produced by lysine and glucose were deeper than that produced by glucose and glycine. It was also found that MRPs produced from glucose and lysine exhibited stronger anti-oxidant properties than those produced by glucose and glycine.
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등록된 정보가 없습니다.
참고문헌 (40)
참고문헌 신청
Ames JM / 1992 / Biochemistry of food proteins, Vol. 4 / Elsevier Applied Science :99~153
Bell LN / 1997 / Maillard reaction as influenced by buffer type and concentration / Food Chem 59:143~147
Berker KI / 2010 / Total antioxidant assay using optimized ferricyanide Prussian blue method / Food Anal Methods 3:154~168
Billaud C / 2003 / Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzymatic activity inhibition using spectrophotometric and polarographic methods / Food Chem 81:35~40
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200
Bell LN / 1997 / Maillard reaction as influenced by buffer type and concentration / Food Chem 59:143~147
Berker KI / 2010 / Total antioxidant assay using optimized ferricyanide Prussian blue method / Food Anal Methods 3:154~168
Billaud C / 2003 / Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzymatic activity inhibition using spectrophotometric and polarographic methods / Food Chem 81:35~40
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200
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