한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제21권6호
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- Pages.686-692
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- 1992
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Melanoidin과 시판 항산화제의 항산화작용 비교 및 그 상승효과
Comparison of the Antioxidant Activity of Melanoidin with Commercial Antioxidants and Their Synergistic Effects
- Lee, Moon-Jo (Dept. of Food Science and Technology, Kyungsung University) ;
- Kim, Hyun-Dae (Dept. of Food Science and Technology, Kyungsung University) ;
- Park, Jin-Woo (Dept. of Food Technology, Dongeui Technical Junior College) ;
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Kim, Dong-Soo
(Dept. of Food Science and Technology, Kyungsung University)
- 발행 : 1992.12.01
초록
아미노산의 전하 특성에 따른 Maillard 반응생성물이 항산화성에 미치는 영향을 살펴보기 위하여 amino-carbonyl 반응 화합물과 시판 항산화제의 항산화작용을 비교하고 이들간의 상승작용을 검토하였다. 즉 fructose-amino acid(glycine, histidine, aspartic acid) 모델계를 사용하여 비분획성 melanoidin과 비투석성 melanoidin을 조제하여 이들 모델계의 melanoidin과 항산화제인 BHT, TBHQ, ascorbic acid,
The present study was carried out to examine the antioxidative actions between the products of amino-carbonyl reaction and commercial antioxidants, and investigate their synergistic effects. Nondialyzable melanoidins exhibited more significantly in the antioxidative action than unfractionated meanoidins did. Also, in the case of unfractionated melanoidins, both glycine and histidine were more effective than aspartic acid for the antioxidative action. There was no significant difference among amino acids in the action of nondialyzable melanoidins. The unfractionated melanoidin was not as good as antioxidative action of the synthetic antioxidants, butylated hydroxytoluene, tert-butyl hydroquinone and ascorbic acid ; however, the one was superior to that of natural antioxidants,