Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 20 Issue 1
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- Pages.52-56
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- 1987
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Antioxidative Action of Maillard Reaction Products Derived from D-Glucose and Glycine System
D-glucose-glycine계 Maillard반응생성물의 항산화작용
- KIM Seon-Bong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Young-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Jin-Woo (Department of Food Processing, Dong-Eui Technical Junior College) ;
- HAYASE Fumitaka (Department of Agricultural Chemistry, The University of Tokyo) ;
- KATO Hiromichi (Department of Agricultural Chemistry, The University of Tokyo)
- 김선봉 (부산수산대학 식품공학과) ;
- 박영호 (부산수산대학 식품공학과) ;
- 박진우 (동의공업전문대학 식품공학과) ;
- 조뇌문효 (동경대학 농예화학과) ;
- 가등박통 (동경대학 농예화학과)
- Published : 1987.01.01
Abstract
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.
Keywords