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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
287 - 296 (10page)

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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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This study was designed to investigate the influence of the pH and enantiomer on the antioxidant activity of Maillard reaction mixture solution in model systems. The loss of glucose in MRPs did not show different characteristics for the different amino acid enantiomers; however, the concentration of glucose decreased as the pH levels increased. The enolization of sugars was observed in all MRP samples according to increase of pH levels. In addition, D-amino acids were detected in L-amino acid systems and L-amino acids could also be observed in D-amino acid systems. Formation of the isomer was the highest in the Glc/L-Lys system. The browning development increased as pH levels increased; however, browning development did not show different characteristics based on the use of L- versus D-isomers of the same amino acid. The L- and D-isomers show different absorption values in the UV-Vis spectra, but the absorption patterns display a similar shape. The antioxidant activities of MRPs derived from the Glc/Gly, Glc/L-Asn and Glc/D-Asn systems at pH 7.0 were greater compared to those of pH 4.0 and pH 10.0. The antioxidant activities of MRPs derived from the Glc/L-Lys and Glc/D-Lys systems decreased as the pH increased. In addition, the results show that the MRPs derived from the D-isomers have similar antioxidant activities as those from L-isomer. Therefore, the MRPs have the different antioxidant activities on the basis of the pH level, but not on the basis of different amino acid enantiomers.
#amino acid enantiomers #antioxidant activity #Maillard reaction products #pH level

목차

Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES

참고문헌 (49)

참고문헌 신청
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 Baxter JH / 1995 / Free amino acid stability in reducing sugar systems / J Food Sci (60):405~407 google schola Ashoor SH / 1984 / Maillard browning of common amino acids and sugars / J Food Sci (49):1206~1207 google schola Naranjo GB / 1998 / Reducing sugars effect on available lysine loss of casein by moderate heat treatment / Food Chem (62):309~313 google schola Tanaka M / 1994 / Influence of water activity and Maillard reaction on the polymerization of myosin heavy chain in freeze-dried squid meat / Fisheries Sci (60):607~611 google schola

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