Nitrite Scavenging Effect of Maillard Reaction Products Derived from Glucose-Amino Acids

Glucose-아미노산계 Maillard 반응생성물의 아질산염 소거작용

  • Kim, Seon-Bong (Department of Food science and Technology, National Fisheries, University) ;
  • Lee, Dong-Ho (Department of Food science and Technology, National Fisheries, University) ;
  • Yeum, Dong-Min (Department of Food science and Technology, National Fisheries, University) ;
  • Park, Jin-Woo (Department of Food science and Technology, National Fisheries, University) ;
  • Do, Jung-Roung (Department of Food science and Technology, National Fisheries, University) ;
  • Park, Yeung-Ho (Department of Food science and Technology, National Fisheries, University)
  • 김선봉 (부산수산대학 식품공학과) ;
  • 이동호 (부산수산대학 식품공학과) ;
  • 염동민 (부산수산대학 식품공학과) ;
  • 박진우 (부산수산대학 식품공학과) ;
  • 도정룡 (부산수산대학 식품공학과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1988.06.01

Abstract

This research was carried out to investigate the effects of Maillard reaction products and nondialyzable melanoidins on the nitrite-scavenging. Nitrite-scavenging reactions were done at the different pH conditions(pH 1.2, 4.2 and 6.0). Maillard reaction products and nondialyzable melanoidins, produced from the glucose-amino acids(lys., gly., arg., his.)model systems, had a great of nitrite-scavenging effects. Nitrite-scavenging effects of Maillard reaction products and nondialyzable melanoidins were also pH dependent, being higher at pH 1.2 and lower at pH 6.0. By the treatment of Maillard reaction products and nondialyzable melanoidins with sodium borohydride, nitrite-scavenging effects were remarkably decreased at pH 1.2.