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다양한 당-아미노산 Model system에서의 Maillard Browning 반응 생성물의 항산화 효과
곽인섭 ( In Seob Kwak ),김현종 ( Hyun Jong Kim ),오승배 ( Seung Bae Oh ),정봉우 ( Bong Woo Chung ),장광엽 ( Kwang Yeop Jahng ) 전북대학교 공학연구원 (구 전북대학교 공업기술연구소) 2005 工學硏究 Vol.36 No.-
This study was conducted to observe the effect of various kinds of sugars (galactose, fructose, glucose, lactose, and sucrose) and amino acids (glycine, β-alanine, L-valine, L-tyrosin, L-aspartic acid, and L-glutamic acid ) on the Maillard reaction. Model systems were prepared at 0.1 M concentration and heated at 90 ℃ for 2 hour. The raction was evaluated by absorbance at 420 nm for browning and 517 nm for DPPH radical-scavenging activity. Model systems(1) derived from galactose showed a greater increase in browning intensity than others. The reactivity of reducing sugar and amino acid was increased in the following order: galactose > fructose > glucose > lactose > sucrose, Glycine > β-alanine > L-valine > L-tryrosin > L-aspartic acid > L-glutamic acid. The pH of Model systems(2) decreased gradually as the heating time increased up to 180 min. Melanoidin Model systems(2) derived from galactose showed the highest radical-scavenging activity. DPPH radical-scavenging activity of melanoidins increased as the heating time increased.