Inhibitory Action of Maillard Reaction Products Derived from Glucose Amino Acids on the Formation of N-nitrosamine

Glucose-아미노산계 Maillard 반응생성물의 니트로사민 생성억제작용

  • 이동호 (부산수산대학교 식품공학과) ;
  • 이태기 (부산수산대학교 식품공학과) ;
  • 여생규 (부산전문대학 식품가공과) ;
  • 염동민 (양산전문대학 식품영양) ;
  • 김선봉 (부산수산대학교 식품공학과) ;
  • 박영호 (부산수산대학교 식품공학과)
  • Published : 1994.02.01


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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