한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제12권2호
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- Pages.195-200
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- 1997
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
올리고당의 Maillard 반응물질의 유지에 대한 항산화효과
The Antioxidative Effects of Maillard Reaction Mixtures of Oligosaccharides
- Lee, Su-Mi (Department of Food and Nutrition, College of Life Science, SungShin Women's University) ;
- Ahn, Myung-Soo (Department of Food and Nutrition, College of Life Science, SungShin Women's University)
- 발행 : 1997.08.30
초록
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,
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