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Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.
Open accessAbstract
グルコサミン塩酸塩を遊離形にし, 37℃インキュベーターで0日から30日間放置褐変した褐変グルコサミン (BGA) の抗酸化性, 還元力, 褐変度, アミノ糖の残存量, pH, 水分量, 全窒素量を, 放置0日から5日間は毎日, 以後5日間の間隔で30日間測定した。一方, 0, 15, 30日間放置褐変したBGAをセファデックスG-15で分画し, 抗酸化性, 還元力, 褐変度, pHについて測定して, 次のような結果を得た。1) 遊離グルコサミンは, 3日間放置後より白色粉末状から褐色ペースト状に急激な変化を示した。2) 最も強い抗酸化性は, 25日間と30日間放置褐変したBGAで認められた。3) BGAのリノール酸に対する抗酸化性は, 褐変度と深い関係を示した。4) 長く放置褐変したBGAは, 分子量が比較的高い領域の褐変生成物質と, 比較的低い領域の褐変生成物質に分画された。5) 長く放置褐変したBGAでは, 高分子の褐変生成物質のフラクションと, 低分子の褐変生成物質のフラクションの中間フラクションに抗酸化性を認めた。
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Citations
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Biological activities and chemical composition of three honeys of different types from Anatolia
Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.10.010 · Cited by 547
Pereira, J. A., Oliveira, I., Sousa, A., Valentão, P., Andrade, P. B., Ferreira, I. C. F. R., Ferreres, F., Bento, A., Seabra, R., & Estevinho, L. (2007) · Food and Chemical Toxicology · doi:10.1016/j.fct.2007.06.004 · Cited by 448
Kozarski, M., Klaus, A., Niksic, M., Jakovljevic, D., Helsper, J. P. F. G., & Van Griensven, L. J. L. D. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.06.029 · Cited by 438
Metadata
- Authors
- Oyaizu, M.
- Venue
- The Japanese Journal of Nutrition and Dietetics
- Published
- 1986
- Volume
- 44
- Issue
- 6
- Pages
- 307-315
- ISSN
- 0021-5147 (ISSN-L)
- 1883-7921
- OpenAlex
- W2021995332
- Cited by
- 7,697
- References
- 0
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- diamond
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- Oyaizu, M. (1986). Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine. The Japanese Journal of Nutrition and Dietetics. https://doi.org/10.5264/eiyogakuzashi.44.307
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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