• 한국식품영양과학회지
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• 제26권6호
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• pp.1122-1127
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• 1997

Melanoidins, which were higher polymers with intense brown color, were investigated on their decolorization and degradation by ozonolysis. Amino acids linked up with melanoidins were readily separated by depolymerization of melanoidins with ozonolysis. The IR spectra of ozone-untreated MRPs showed a higher peak at $1665cm^{-1}$ (C=N) and $1600cm^{-1}$ (C=C) than the corresponding peaks of ozone-treated MRPs. Ozone-treated melanoidins with molecular weight of above 900 showed the highest nitrogen composition of all melanoidins tested. Ozone-treated melanoidins with molecular weight of 900 to 1000 were separated into five peaks on recycling preparative HPLC chromatogram. Major functional groups in ozone-treated melanoidins with molecular weight of 900 to 1, 000 were -CH$_2$-CO-, -CH$_2$-O- and CH$_2$-.

• 한국축산식품학회지
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• 제40권3호
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• pp.350-361
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• 2020

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A_420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozen-thawed samples. The extract of frozen meat samples stored at -18℃ became significantly darker and more yellowish compared to -4℃. The results showed that the A_420* value in the frozen-thawed veal stored at -4℃ and -18℃ was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.

• Preventive Nutrition and Food Science
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• 제5권4호
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• pp.200-204
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• 2000

Protein conjugation of curdlan belonging to $\beta$-1, 3-glucan was carried out to improve it surface functionalities. The glucan was mixed with phosvitin, {TEX}$$\alpha$_{s}${/TEX}-casein, lysozyme or ovalbumin, respectively. The mixture was freeze-dried, and he resulting powder was incubated at 6$0^{\circ}C$ and 79% relative humidity for 12 days in order to generate a controlled Maillard reaction between curdlan and proteins. conjugation with unfolding proteins, i.e., phosvitin and {TEX}$$\alpha$_{s}${/TEX}-casein, drastically increased the solubility of the glucan, whereas lysozyme and ovalbmin did not. The solubility in water of curdlan was 3.44% for the phosvitin conjugate and 1.09% for the {TEX}$$\alpha$_{s}${/TEX}-casein conjugate. SDS-slab polyacrylamide gel electrophoresis showed that curdlan was solubilized due to covalent binding with phosvitin. Emulsifying properties of curdlan were substantially improved by the conjugation with phosvitin and {TEX}$$\alpha$_{s}${/TEX}-casein. Emulsion stability of the curdlan-phosvitin conjugate was about 2.9 times greater than that of the curdlan-phosvitin mixture.

• 한국수산과학회지
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• 제19권1호
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• pp.45-51
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• 1986

D-glucose-glycine 계를 사용하여 Maillard 반응에 의하여 생성되는 저분자 휘발성성분을 비롯하여 amide 화합물의 생성 및 그 기구를 검토하였다. 그 결과, 동정된 저분자 휘발성성분 중에서, headspace gas 중의 휘발성성분은 furan, acetone, 2-methylfuran, 2,5-dimethylfuran 2-butanone 2,3-pentanedione, diacetyl 등이었다, 이 중에서 diacetyl의 생성량이 가장 많아, 전 peak 면적의 약 $70\%$를 차지하였다. 또한, 에테르 추출물중의 주요반응생성물은 초산, furfuryl alcohol 2,5-dimethylpyrrole 2-acetylpyrrole 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one 등이었고, ethyl acetate 로 추출한 산성획분중에는 N-acetyl-glycine와 N-methylacetamide 등 2종류의 amide 화합물의 생성이 밝혀졌다. 이들 amide 화합물적 생성기구를 밝히기 위하여, Mailiard 반응초기생성물인 diacetyl 및 glyoxal을 각각 butylamine과 반응시킨 결과, Schiff 염기의 산화적 분해로 N-butylacetamide 및 N-butylformamide의 생성이 인정되었다. 따라서 N-acetylglycine 및 N-methylacetamide는 glucosylamine의 2,3-enol 화 및 ${\beta}-elimination$에 의한 탈수의 진행으로 생성된 dicarbonyl 화합물이 glycine과 반응하여 Schiff 염기를 형성하고, 이 Schiff 염기가 산화적분해를 받아서 N-acetylglycine이 생성되고, N-methylacetamide는 N-acetylglycine의 탈탄산에 의해서 생성된다고 생각한다.

• 한국식품과학회지
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• 제31권2호
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• pp.416-420
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• 1999

육계와 돼지의 혈장에서 포도당과 lysine이 축합하여 갈색의 물질을 생성하는 Maillard 반응을 억제시키기 위하여 혈장에 GOD 5 또는 10 units/g이나 제빵용 효모(0.3% w/w)를 첨가하여 탈당시켰다. GOD와 제빵용 효모의 첨가가 혈장 포도당 함량과 pH 변화에 미치는 영향을 조사했다. 초기 닭과 돼지 혈장의 평균 포도당 농도는 각각 $150\;mg/100\;cm^{3}$과 $143\;mg/100\;cm^{3}$이었다. GOD나 효모를 첨가한 혈장의 포도당 농도는 시간이 지남에 따라 감소되었다. 효모를 이용한 경우, 육계와 돼지의 혈장 포도당이 거의 없어지는데는 약 4시간 정도 걸렸다. 효모가 GOD 보다 혈장 포도당을 빨리 감소시켰고 GOD의 농도 10 units/g이 5 units/g보다 효과적이었다. 혈장 포도당을 제거함으로써 Maillard반응의 억제가 가능하리라 여겨진다. 혈장 포도당의 감소에 따라 pH도 같이 감소했다가 포도당 양이 안정된 후에는 pH 값이 약간 상승했다. 혈장의 pH를 측정함으로써 혈장의 탈당 정도를 간접적으로 알 수 있었다.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.735-743
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• 2012

자색고구마는 항당뇨, 항염증, 및 항산화 활성 등의 다양한 생리활성 효과가 있다. 본 연구에서는 자색고구마의 볶음 처리 후 DPPH, ABTs 및 FRAP를 분석하여 항산화 활성을 비교하였다. 부가적으로 우리는 볶음 처리에 의한 자색 고구마의 항산화 활성 변화 요인을 확인하기 위해 총 phenolics와 flavonoids 함량, 갈변물질 및 phenolic acids 함량을 측정하였다. 볶은 자색고구마는 볶지 않은 자색고구마보다 상당히 높은 항산화 활성을 나타내었다. 특히, $200^{\circ}C$에서 10분간 볶음처리 한 자색고구마는 다른 처리 조건들보다 높은 항산화 활성을 나타내었다. 볶음 처리 후 총 phenolic와 flavonoid 함량, 갈변물질 및 phenolic acids 함량이 현저하게 증가하였고, 이에 상응하여 항산화 활성이 증가하였다. 이 결과로부터 볶음 처리한 자색고구마는 식품에서 잠재적인 천연 항산화제로 사용할 수 있을 것으로 판단되었다.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.287-296
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• 2010

This study was designed to investigate the influence of the pH and enantiomer on the antioxidant activity of Maillard reaction mixture solution in model systems. The loss of glucose in MRPs did not show different characteristics for the different amino acid enantiomers; however, the concentration of glucose decreased as the pH levels increased. The enolization of sugars was observed in all MRP samples according to increase of pH levels. In addition, D-amino acids were detected in L-amino acid systems and L-amino acids could also be observed in D-amino acid systems. Formation of the isomer was the highest in the Glc/L-Lys system. The browning development increased as pH levels increased; however, browning development did not show different characteristics based on the use of L- versus D-isomers of the same amino acid. The L- and D-isomers show different absorption values in the UV-Vis spectra, but the absorption patterns display a similar shape. The antioxidant activities of MRPs derived from the Glc/Gly, Glc/L-Asn and Glc/D-Asn systems at pH 7.0 were greater compared to those of pH 4.0 and pH 10.0. The antioxidant activities of MRPs derived from the Glc/L-Lys and Glc/D-Lys systems decreased as the pH increased. In addition, the results show that the MRPs derived from the D-isomers have similar antioxidant activities as those from L-isomer. Therefore, the MRPs have the different antioxidant activities on the basis of the pH level, but not on the basis of different amino acid enantiomers.

• Animal Bioscience
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• 제34권9호
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• pp.1525-1531
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• 2021

Objective: The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C. perfringens), and to elucidate antimicrobial modes of FMRPs on the bacteria, using physiological and morphological analyses. Methods: Antimicrobial effects of FMRPs (whey protein plus galactose fermented by Lactobacillus rhamnosus [L. rhamnosus] 4B15 [Gal-4B15] or Lactobacillus gasseri 4M13 [Gal-4M13], and whey protein plus glucose fermented by L. rhamnosus 4B15 [Glc-4B15] or L. gasseri 4M13 [Glc-4M13]) on C. perfringens were tested by examining growth responses of the pathogen. Iron chelation activity analysis, propidium iodide uptake assay, and morphological analysis with field emission scanning electron microscope (FE-SEM) were conducted to elucidate the modes of antimicrobial activities of FMRPs. Results: When C. perfringens were exposed to the FMRPs, C. perfringens cell counts were decreased (p<0.05) by the all tested FMRPs; iron chelation activities by FMRPs, except for Glc-4M13. Propidium iodide uptake assay indicate that bacterial cellular damage increased in all FMRPs-treated C. perfringens, and it was observed by FE-SEM. Conclusion: These results indicate that the FMRPs can destroy C. perfringens by iron chelation and cell membrane damage. Thus, it could be used in dairy products, and controlling intestinal C. perfringens.

• 한국축산식품학회지
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• 제44권3호
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• pp.662-683
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• 2024

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

• 생명과학회지
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• 제26권11호
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• pp.1269-1274
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• 2016

굴은 "바다의 우유"라고 불릴 정도로 영양분이 풍부하고, 균형이 잡혀 있다. 또한 타우린, 글리코겐, 셀레늄과 같은 성분이 풍부하다고 알려져 있다. 또한 이러한 영양학적 특징만을 가지고 있는 것이 아니라 식품 산업에서는 천연소스로 사용되어지기도 한다. 최근 다양한 선호도와 특별한 맛 때문에 소비자들의 천연소스에 대한 선호도가 높아졌다. 이 논문은 굴과 굴 가공 부산물인 굴 자숙액을 이용한 천연소스 개발을 위하여 소스 제조에 필요한 마이얄 반응의 최적 조건을 설정하고자하였다. 최적화를 위한 결과값은 갈색도와 열을 가하면 생성되는 향미성분인 pyrazine으로 판단한다. Protamex를 이용하여 굴과 굴 자숙액을 각각 6시간, 2시간 가수분해한 가수분해물과 당은 주로 glucose, xylose, fructose와 반응시켰고, xylose가 갈색화에 가장 적합하였다. 당함량은 1% 이상에서 반응하여도 거의 동일하였으며, 경제적으로 판단한 결과, 최적 농도는 가장 낮은 농도의 1%를 선택되었다. 또한 온도를 달리하여 반응을 시켰을 때, 갈변도는 $60^{\circ}C$ 이상에서 현저히 증가하는 경향을 보였고, 전반적으로는 갈변도와 pyrazine 모두가 온도가 상승해감에 따라 증가하였다. $120^{\circ}C$에서 가장 높은 수치를 보였지만, 이취가 발생하여 식품으로서는 부적합하였다. 따라서 $100^{\circ}C$에서 반응하는 것이 가장 적합하였다. 반응시간을 달리하여 측정한 결과, 6시간 까지는 상승을 하였으나, 6시간 이상에서 pyrazine과 갈색도의 변화가 없었다. 따라서 천연소스를 제조하기 위해 굴과 굴 자숙액 가수분해물을 이용해 $100^{\circ}C$, 6시간 동안 xylose로 마이알 반응을 시키는 것이 가장 적합하다고 판단하였다. 이러한 부산물을 이용하여 소스로 제조함으로서 산업적 이용이 가능할 것으로 판단된다.