Antioxidative Characteristics of Melanoidin Related Products Fractionated from Fermented Soybean Sauce

양조간장에서 분리한 멜라노이딘 관련물질의 항산화 작용 특성

  • 최홍식 (부산대학교 식품영양학과) ;
  • 이정수 (부산대학교 식품영양학과) ;
  • 이창용 (코넬대학교 식품과학 및 공학과)
  • Published : 1993.10.01

Abstract

Antioxidative characteristics of melanoidin related products(MRPs) fractionated from fermented soybean sauce were studied during the oxidation process of model systems. MRPs were prepared from soybean sauce fermented for 6 months after inoculation Aspergillus oryzae by the fractionation through the Sephadex G-10 column and the freeze drying of collected fractions. MRPs inhibited the formation of peroxides during the oxidation of linoleic acids mixture in ethanolic phosphate buffer solution at $50^{\circ}C$ with the increasing tendency by their concentration in reaction systems. MRPs had hydrogen doner properties during the reaction with ${\alpha},\;{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$ and also MRPs inhibited the iron and lipoxygenase catalytic oxidation. MRPs were found to be fairly stable with no loss of antioxidative effect after storage at $50^{\circ}C$ for 15days.

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