• Title, Summary, Keyword: Maillard

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Inhibitory Action of Maillard Reaction Products Derived from Glucose Amino Acids on the Formation of N-nitrosamine (Glucose-아미노산계 Maillard 반응생성물의 니트로사민 생성억제작용)

  • 이동호;이태기;여생규;염동민;김선봉;박영호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.1
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    • pp.137-142
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    • 1994
  • The present paper was carried out to investigate the inhibition of carcinogenic N-nitrosodimethylamine(NDMA) formation by Maillard reactiion products and nondialyzable melanoidins, obtiane dfrom the glucoseamino acids(Lys, Gly, Arg, His) model systems under different pH conditions(pH 1.2, 4.2 and 6.0). Maillard raction products and nondialyzable melanoidins, produced from the 4 model systems, had a inhibitory action of N-nitrosodimethylamine formation. The inhibitiondegree by the nondialyzable mealanoidins. at pH 1.2 was similar to that at pH 4.2 and that by ascorbic acid at pH 1.2 . Inhibitory action of N-nitrosodimehylamine formation by the reduced Maillard reaction products and nondialyzable melanoidins were lower than that of original samples. Accordingly, it is assumed that the inhibition of N-nitrosodimehtylamine formation of Maillard reaction products is due to their reducing powers.

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Nitrite Scavenging Effect of Maillard Reaction Products Derived from Glucose-Amino Acids (Glucose-아미노산계 Maillard 반응생성물의 아질산염 소거작용)

  • Kim, Seon-Bong;Lee, Dong-Ho;Yeum, Dong-Min;Park, Jin-Woo;Do, Jung-Roung;Park, Yeung-Ho
    • Korean Journal of Food Science and Technology
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    • v.20 no.3
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    • pp.453-458
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    • 1988
  • 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.

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Monitoring of Dynamic Changes in Maillard Reaction Substrates by Response Surface Methodology (반응표면분석에 의한 Maillard 반응기질의 동적변화 모니터링)

  • Lee, Gee-Dong;Kim, Jeong-Sook;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.28 no.2
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    • pp.212-219
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    • 1996
  • Four-dimensional response surface methodology was used for monitoring dynamic changes in substrates during Maillard reaction. The coefficients of determination ($R^2$) of response surface regression equations for the changes in amino acids during Maillard reaction were 0.9478 for total amino acids and above 0.90 for each amino acid. $R^2$ of regression equations for the changes in sugars during Maillard reaction were 0.9250 for glucose and 0.6490 for fructose. The contents of total amino acids gradually decreased with increasing reaction temperature and pH of the solvent. Browning color intensity increased with rising reaction temperature, showing maximum color intensity at around $145^{\circ}C$. Each amino acid showed a decreasing tendency in its contents, which was similarly found in total amino acids. Four-dimensional response surface methodology indicated that the increased temperature during Maillard reaction was the most influential factor in decreasing substrates, such as aspartic acid, threonine and glucose. While the reaction time and pH of solvent little affected the changes in the above-mentioned substrates during Maillard reaction.

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The Significance of Pyrazine Formation in Flavor Generation during the Maillard Reaction

  • Yoo, Seung-Seok
    • Preventive Nutrition and Food Science
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    • v.2 no.4
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    • pp.360-367
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    • 1997
  • The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.

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The Antioxidative Effects of Maillard Reaction Mixtures of Oligosaccharides (올리고당의 Maillard 반응물질의 유지에 대한 항산화효과)

  • Lee, Su-Mi;Ahn, Myung-Soo
    • Journal of the Korean Society of Food Culture
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    • v.12 no.2
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    • pp.195-200
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    • 1997
  • The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

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Mutagenicity of Maillard Reaction Products in Salmonella typhimurium (Maillard 반응 생성물의 열분해 산물에 대한 돌연변이 유발성 연구)

  • 김숙영;문자영;이동욱;박기현
    • Journal of the Korean Society of Tobacco Science
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    • v.10 no.2
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    • pp.131-136
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    • 1988
  • The mutagenicity of pyrolyzates (at 30$0^{\circ}C$, $600^{\circ}C$ and 75$0^{\circ}C$) prepared from three kinds of Maillard reaction Products, KG-19, KG-24 and KG-32, and that of the tar of cigarettes added these products were determined by using Salmonella typhimurium TA 98. The pyrolyzates of Maillard reaction products showed linear increases of revertant colonies according to the increase of pyrolysis temperature and dose of pyrolyzates, respectively. However, there was no difference in revertant colonies between the tar of cigarettes containing these products and those containing imported Maillard reaction products, or not containing any reaction product. It seems due to a little amount of these products added to the cigarettes.

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Optimization of Maillard Reaction in Model System of Glucosamine and Cysteine Using Response Surface Methodology

  • Arachchi, Shanika Jeewantha Thewarapperuma;Kim, Ye-Joo;Kim, Dae-Wook;Oh, Sang-Chul;Lee, Yang-Bong
    • Preventive Nutrition and Food Science
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    • v.22 no.1
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    • pp.37-44
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    • 2017
  • Sulfur-containing amino acids play important roles in good flavor generation in Maillard reaction of non-enzymatic browning, so aqueous model systems of glucosamine and cysteine were studied to investigate the effects of reaction temperature, initial pH, reaction time, and concentration ratio of glucosamine and cysteine. Response surface methodology was applied to optimize the independent reaction parameters of cysteine and glucosamine in Maillard reaction. Box-Behnken factorial design was used with 30 runs of 16 factorial levels, 8 axial levels and 6 central levels. The degree of Maillard reaction was determined by reading absorption at 425 nm in a spectrophotometer and Hunter's L, a, and b values. ${\Delta}E$ was consequently set as the fifth response factor. In the statistical analyses, determination coefficients ($R^2$) for their absorbance, Hunter's L, a, b values, and ${\Delta}E$ were 0.94, 0.79, 0.73, 0.96, and 0.79, respectively, showing that the absorbance and Hunter's b value were good dependent variables for this model system. The optimum processing parameters were determined to yield glucosamine-cysteine Maillard reaction product with higher absorbance and higher colour change. The optimum estimated absorbance was achieved at the condition of initial pH 8.0, $111^{\circ}C$ reaction temperature, 2.47 h reaction time, and 1.30 concentration ratio. The optimum condition for colour change measured by Hunter's b value was 2.41 h reaction time, $114^{\circ}C$ reaction temperature, initial pH 8.3, and 1.26 concentration ratio. These results can provide the basic information for Maillard reaction of aqueous model system between glucosamine and cysteine.

Antioxidative Action of Maillard Reaction Products Derived from D-Glucose and Glycine System (D-glucose-glycine계 Maillard반응생성물의 항산화작용)

  • KIM Seon-Bong;PARK Young-Ho;PARK Jin-Woo;HAYASE Fumitaka;KATO Hiromichi
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.20 no.1
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    • pp.52-56
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    • 1987
  • The antioxidative activity of each molecular weight (MW) fraction of Maillard reaction products prepared from a D-glucose and glycine system, i. e., MW below 1000, MW between 1000 to 3000 and MW above 5000, nondialyzable melanoidins, reduced melanoidins and ozone-treated melanoidins were estimated in a linoleic acid-aqueous system. The antioxidative activity ana reducing ability of Maillard reaction products increased with increasing molecular weight and color intensity. Maillard reaction products of MW above 1000 showed obvious antioxidative activity and reducing ability, whereas the MW fraction below 1000 showed only weak activities. When nondialyzable melanoidins were reduced with sodium borohydride, their color intensity and reducing ability remarkably decreased, but their antioxidative activity did not decrease so much.

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Inhibition of Enzymatic Browning of Taro (Colocasia antiquorum var. esculenta) by Maillard Reaction Products from Glycine and Glucose (Glycine과 Glucose의 Maillard Reaction Products에 의한 토란의 효소적 갈변 저해)

  • 이민영;이민경;김춘영;박인식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.6
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    • pp.1013-1016
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    • 2004
  • The inhibitory effect of MRPs (Maillard reaction products) on enzymatic browning of taro was investigated. The MRPs prepared by heating glycine and glucose at 9$0^{\circ}C$ for 7 hr exhibited a strong inhibitory effect on taro polyphenol oxidase (PPO). The maximum inhibitory activity of MRPs against taro PPO was detected toward (+)-catechin, catechol, 4-methylcatechol followed by L-$\beta$-3,4-dihydroxyphenylalanine (L-DOPA) and pyragallol as a substrate. The MRPs synthesized from fructose and glucose with glycine as a amino acid significantly reduced the taro PPO activity. MRPs prepared by higher glycine or glucose concentration showed stronger inhibition against taro PPO. Increasing reaction time of the glycine and glucose promoted the inhibitory effect of MRPs against the PPO activity of taro, whereas the color formation was gradually increased.

Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer

  • Ogutu, Benrick;Kim, Ye-Joo;Kim, Dae-Wook;Oh, Sang-Chul;Hong, Dong-Lee;Lee, Yang-Bong
    • Preventive Nutrition and Food Science
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    • v.22 no.3
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    • pp.211-215
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    • 2017
  • The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of $120^{\circ}C$ under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other. Maillard reactions of reaction mixtures consisting of glucosaminecyclohexylamine, glucosamine-benzylamine, glucose-cyclohexylamine, and glucose-benzylamine were also studied using different concentration ratios under different durations at a fixed temperature of $120^{\circ}C$ and pH 9. Maillard reactions in the pairs involving glucosamine were observed to be more intense than those of the pairs involving glucose. Finally, with respect to the concentration ratios, it was observed that in most instances, optimal activity was realized, when the reaction mixtures were in the ratio of 1:1.