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KMID : 0380619880200030453
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 3 p.453 ~ p.458
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Nitrite Scavenging Effect of Maillard Reaction Products Derived from Glucose - Amino Acids
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이동호/Lee, Dong Ho
박진우/박영호/김선봉/도정룡/염동민/Park, Jin Woo/Park, Yeung Ho/Kim, Seon Bong/Do, Jung Roung/Yeum, Dong Min
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Abstract
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This research was carried out to investigate the effects of Maillard reaction products and nondialyzable melanoidins on the nitrite-scavenging. Nitrite-scavenging reactions were done at the different pH conditions(pH 1.2, 4.2 and 6.0). Maillard reaction products and nondialyzable melanoidins, produced from the glucose-amino acids(lys., gly., arg., his.)model systems, had a great of nitrite-scavenging effects. Nitrite-scavenging effects of Maillard reaction products and nondialyzable melanoidins were also pH dependent, being higher at pH 1.2 and lower at pH 6.0. By the treatment of Maillard reaction products and nondialyzable melanoidins with sodium borohydride, nitrite-scavenging effects were remarkably decreased at pH 1.2.
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KEYWORD
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