Changes in the Chemical Properties of Maillard Reaction Products as Affected by Ozonolysis

Maillard 반응생성물의 Ozonolysis에 따른 화학적 특성 변화

  • Published : 1997.12.01

Abstract

Melanoidins, which were higher polymers with intense brown color, were investigated on their decolorization and degradation by ozonolysis. Amino acids linked up with melanoidins were readily separated by depolymerization of melanoidins with ozonolysis. The IR spectra of ozone-untreated MRPs showed a higher peak at $1665cm^{-1}$ (C=N) and $1600cm^{-1}$ (C=C) than the corresponding peaks of ozone-treated MRPs. Ozone-treated melanoidins with molecular weight of above 900 showed the highest nitrogen composition of all melanoidins tested. Ozone-treated melanoidins with molecular weight of 900 to 1000 were separated into five peaks on recycling preparative HPLC chromatogram. Major functional groups in ozone-treated melanoidins with molecular weight of 900 to 1, 000 were -CH$_2$-CO-, -CH$_2$-O- and CH$_2$-.

Keywords

References

  1. Enzymatic. Ency-clopedia of Food Sci. Technnol Browning Reaction Lee, C Y.;Hui, Y. H(ed.)
  2. Amino-carbonyl reactions in food and biological systems, Proceeding of the 3rd International Symposium on the Maillard Reaction Role of sugar fragmen-tation in the Maillard reaction Hayashi, T.;Namiki, M.
  3. Amino-carbonyl reactions in food and biological sy-stems, Proceeding of the 3rd International Symposium on the Maillard Reaction Low-molecular Maillard re-action products and their formation mechanisms Hayase, F;Kato, H.
  4. Amino-carbonyl reactions in food and biological systems, Proceeding of the 3rd Inter-national Symposium on the Maillard Reaction Photoch-emical and thermal activation of model Maillard re-action systems Sheldon, S;Russell, G. F.;Shibamoto, T.
  5. Amino-carbonyl reactions in food and biological systems, Proceeding of the 3rd International Symposium on the Ma-illard Reaction Degradation of Maillard products Ledl, F.;Fritsch, G;hiebl, J;Pachmayr, O;Se-verin, T.
  6. Amino-carbonyl reactions in food and biological systems, Proceeding of the 3rd International Symposium on the Maillard Reaction Some studies on a Ma-illard polymer derived from L-alanine and D-glucose Feather, M.;Huang, R. D.
  7. Ami-no-carbonyl reactions in food and biological syst-ems, Proceeding of the 3rd International Symposium on the Ma-illard Reaction For-mation of proline specific Maillard products Tressl, R.;Helak, B;Martin, N.;Rewicki, D.
  8. Adv Food Res v.32 Chemistry of Maillard reactions · recent studies on the browning reaction mechanism and the development of antioxidants and mutagens Namiki, M.
  9. Lipid oxidotion in food, ACS Sysmposium Series 500. Am. Chem. Soc. Maillard reaction pro-ducts and lipid oxidation Bailey, M. E;Um, K. W.;Angelo, J. St(ed.)
  10. Agric. Biol. Chem. v.49 Decolorization and degradation products of melanoidins on ozonlysis Kim, S. B.;Hayase, F.;Kato, H.
  11. 식품과학 v.19 Maillard 반응생성물의 화학적 해석과 생물작용 김선봉
  12. Agric. Biol. Chem. v.48 Decolorization and degradation products of melanoidins by hydrogen peroxide Hayase, F.;Kim, S. H;Kato, H.
  13. 한국식품과학회지 v.5 장류제품의 아미노산 조성과 그 단백질 품질평가에 관한연구 이철호
  14. 한국식품과학회지 v.28 반응표면분석에 의한 Maillard 반응기질의 동적변화 모니터링 이기동;김정숙;권중호
  15. Nippon Nogei Kagaku Kaishi v.43 Studies on antioxidant activity of nonenzymatic browning reac-tion products(Ⅱ) Antioxidant activity of nondialyzable browning reaction products Kirigaya, N.;Kato, H.;Fujimaki, M.