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Antioxidative Characteristics of Browning Reaction Products of Glucose-Poly-${\gamma}$-Glutamate (GIu-PGA) obtained from Amino-carbonyl Reaction  

Lee, Nam-Keun (Department of Biotechnology, Chungang University)
Hahm, Young-Tae (Department of Biotechnology, Chungang University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 812-815 More about this Journal
Abstract
Effects of poly-${\gamma}$-glutamate (PGA) on antioxidative characteristics of amino-carbonyl reaction products of glucose were investigated. Rapid browning reaction was observed under heat and alkaline condition (pH 8.2). Browning products were separated by Sephadex G-50, and brown color intensity and electron-donating ability of DPPH (2,2-diphenyl-1-picrylhydrazyl) of each fraction were measured. Fraction-7 (F-7) and -20 (F-20) showed high DPPH scavenging values. UV-VIS absorption spectrum of F-20 was similar to melanoidin peak, and F-7 showed maximum absorption peak at 270 nm. Molecular weight of F-7 was over 35 kDa as determined by SDS-PAGE. Although F-20 could not be measured on SDS-PAGE, its size was smaller than F-7.
Keywords
poly-${\gamma}$-glutamate; glucose-poly-${\gamma}$-glutamate; amino-carbonyl reaction; electron-donating ability; antioxidative;
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