Effects of Salt Concentration on the Reaction Rate of Glc with Amino Acids, Peptides, and Proteins

被引：17

作者：

Yamaguchi, Keiko ^{[1
]}

Noumi, Yuri ^{[1
]}

Nakajima, Katsumi ^{[1
]}

Nagatsuka, Chiharu ^{[1
]}

Alzawa, Haruko ^{[1
]}

Nakawaki, Rie ^{[1
]}

Mizude, Eri ^{[1
]}

Otsuka, Yuzuru ^{[2
]}

Homma, Takeshi ^{[1
]}

Chuyen, Nguyen Van ^{[1
]}

机构：

[1] Japan Womens Univ, Dept Food & Nutr, Tokyo 1128681, Japan

[2] Ochanomizu Univ, Grad Sch Humanities & Sci, Tokyo 1128610, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2009年 / 73卷 / 11期

关键词：

Maillard reaction; browning; polymerization; amadori compound; salt concentration; MAILLARD REACTION; GLYCATION;

D O I：

10.1271/bbb.90252

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The reaction between the amino group and the carbonyl group is important in food quality control. Furthermore, advanced glycation end products from foods are considered to relate to aging and diabetes. Thus, it is important to control this reaction. In this study, we investigated the effects of salt concentration on the rates of browning reaction of amino acid, peptides, and proteins. A high concentration of sodium chloride retarded the reaction rate of Glc with amino acids as measured with the absorbance at 470 run, but did not change the browning rate of Glc with peptides. On the other hand, sodium chloride retarded the browning reaction rate of proteins as measured with polymerization degree or by the loss of Lys. It is hoped that the results of this study will be applied in the control of amino-carbonyl reaction rates in the food industry.

引用

页码：2379 / 2383

页数：5

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