• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.360-367
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• 1997

The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.

• 한국연초학회지
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• 제10권2호
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• pp.131-136
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• 1988

The mutagenicity of pyrolyzates (at 30$0^{\circ}C$, $600^{\circ}C$ and 75$0^{\circ}C$) prepared from three kinds of Maillard reaction Products, KG-19, KG-24 and KG-32, and that of the tar of cigarettes added these products were determined by using Salmonella typhimurium TA 98. The pyrolyzates of Maillard reaction products showed linear increases of revertant colonies according to the increase of pyrolysis temperature and dose of pyrolyzates, respectively. However, there was no difference in revertant colonies between the tar of cigarettes containing these products and those containing imported Maillard reaction products, or not containing any reaction product. It seems due to a little amount of these products added to the cigarettes.

• 한국식품과학회지
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• 제20권3호
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• pp.453-458
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• 1988

식품의 가공, 저장 및 조리중 있어서 Maillard 반응으로 용이 하게 생성되는 Maillard 반응생성물과 비투석성 melanoidin의 아질산염 소거작용에 관하여 검토하였는데 그 결과를 요약하면 다음과 같다. 1. Maillard 반응생성물과 비투석성 melanoidin의 아질산염 소거능은 우수한 것으로 나타났다. 2. 반응용액의 pH변화에 따른 아질산염 소거능은 pH1.2에서 가장 켰으며 pH가 증가 할수록 아질산염 소거능은 감소하였다. 3. 환원능을 소실시키고 난 후의 아질산염 소거능은 pH1.2에서 1/2이하로 감소하였다. 4. Maillard반응생성물이 나타내는 아질산염 소거작용에는 melanoidin이 크게 관여하는 것으로 나타났다.

• 한국식품영양과학회지
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• 제23권1호
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• pp.137-142
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• 1994

Glucose-아미노산(Lys, Gly, His, Arg)모델계 반응을 통해 생성된 Maillard반응생성물과 비투석성 melanoidin의 NDMA생성억제능에 대한 영향을 검토하였는데 그 결과를 요약하면 다음과 같다. 1. Maillard반응생성물과 비투석성 melanoidin의 모든 시료에서 NDMA생성억제능이 나타났으며, 환원능을 소멸시키고 난 후의 NDMA생성억제능은 환원능이 소실되기 이전보다 1/2이하로 감소하여 이들 시료에 존재하는 환원능이 NDMA생성억제에 있어서 주요 인자로 나타났다. 2. Melanoidin과 ascorbic acid를 동량 첨가하였을 때, NDMA생성억제능은 ascorbic acid를 동량 첨가하였을 때, NDMA생성억제능은 ascorbic acid와 비슷한 경향을 나타내어 비투석성 melanoidin의 NDMA생성억제능이 우수한 것으로 나타났다. 3. Maillard반응생성물에 의한 NDMA생성억제작용은 Maillard반응생성물에 존재하는 비투석성 melanoidin이 크게 관여하고 이들 억제작용에는 Maillard반응생성물의 환원능이 크게 관여 하는 것으로 나타났다.

• Fisheries and Aquatic Sciences
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• 제26권6호
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• pp.393-405
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• 2023

The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Protease controlled in 3 factors; temperature, enzyme amounts and incubation time. The optimal condition for producing tuna viscera protein hydrolysate (TVPH) was 60℃, 0.5% enzyme (w/w) and 4-hour incubation time. TVPH were further processed to tuna viscera flavor enhancer (TVFE) with Maillard reaction. The Maillard reactions of TVFE were conducted with or without supplements such as xylose, yeast extract and methionine. The Maillard volatile components were analyzed with gas chromatography-mass spectrometry. Sixteen volatiles such as 2-methylpropanal, methylpyrazine, 2,5-dimethylpyrazine, dimethyl disulfide and 2-acetylthaizone were newly formed via Maillard reaction and the similarity of volatile contents from TVPH and TVFE were virtualized using Pearson's correlation integrated with heat-map and principal component analysis. To virtualize aromagram of TVPH and TVFE, odor activity value and odor impact spectrum (OIS) techniques were applied. According to OIS results, 3-methylbutanal, 2-methylbutanal, 1-octen-3-ol 2,5-dimethylpyrazine, methional and dimethyl trisulfide were the potent odorants contributed to the meaty, creamy, and toasted aroma in TVFE.

• 한국식품영양과학회지
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• 제33권6호
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• pp.1013-1016
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• 2004

토란으로부터 polyphenol oxidase를 추출하여 Maillard reation products(MRPs)가 토란 PPO에 미치는 영향을 조사하였다. 토란 PPO에 대한 MRPs의 저해 효과는 사용한 기질이 (+)-catechin, catechol인 경우에 높게 나타났다. 그리고 MRPs의 토란 PPO 저해 효과는 당의 종류를 달리하여 생성한 MRPs 중에서 fructose와 glucose로 제조한 MRPs의 첨가시 가장 높았으며, glycine과 glucose의 농도가 높아질수록 저해 효과가 증가하였다. 반응 시간에 따른 MRPs의 저해 효과를 조사한 결과, 반응 시간이 길어질수록 MRPs의 변색 정도가 높아졌으며, 이에 따라서 토란 PPO에 대한 저해 효과도 증가하였다.

• 한국수산과학회지
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• 제20권1호
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• pp.52-56
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• 1987

The antioxidative activity of each molecular weight (MW) fraction of Maillard reaction products prepared from a D-glucose and glycine system, i. e., MW below 1000, MW between 1000 to 3000 and MW above 5000, nondialyzable melanoidins, reduced melanoidins and ozone-treated melanoidins were estimated in a linoleic acid-aqueous system. The antioxidative activity ana reducing ability of Maillard reaction products increased with increasing molecular weight and color intensity. Maillard reaction products of MW above 1000 showed obvious antioxidative activity and reducing ability, whereas the MW fraction below 1000 showed only weak activities. When nondialyzable melanoidins were reduced with sodium borohydride, their color intensity and reducing ability remarkably decreased, but their antioxidative activity did not decrease so much.

• 생명과학회지
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• 제22권11호
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• pp.1451-1455
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• 2012

다양한 아미노산과 당을 $90^{\circ}C$에서 반응시켜 생성한 마이얄반응 생성물(Maillard reaction product)은 쑥갓에서 추출한 폴리페놀산화효소(polyphenol Oxidase, PPO)를 강하게 저해하였다. 글리신(glycine)과 포도당을 함유한 반응물으로부터 MRP의 생성은 $90^{\circ}C$에서 반응시간에 따라 직선적으로 증가하였으나 글리신과 포도당의 양은 상대적으로 감소하였다. 반응액에서 MRP의 증가함에 따라 반응액은 쑥갓 PPO활성을 비례적으로 강하게 저해하였다. 실험에 사용한 아미노산과 당중에서 글루타민과 자일로스를 아미노산과 당으로 이용했을 경우에 생성된 MRP가 쑥갓 PPO의 활성에 강한 저해제로 작용하였다. 카테콜을 기질로 사용한 쑥갓 PPO의 마이클레스 상수(Michaelis Menten constant)는 22.0 mM이었으며, MRP는 쑥갓 PPO의 비경쟁적 저해제로 작용하였다.

• 한국환경독성학회:학술대회논문집
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• 한국환경독성학회 1999년도 춘계학술대회 발표논문집
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• pp.62-62
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• 1999

• Toxicological Research
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• 제3권2호
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• pp.111-119
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• 1987

The Maillard reaction products between amino acids and sugars are used effectively as flavors for processed foods and tobacco. Recently, considerable attention has been focused on the toxicological effects of maillard browned compounds. Therefore, we have tested the safety on the three-types of Maillard products (KG-19, KG-24 and KG-32) prepared from this Research Institute. Throughout the observation period of the acute toxicity study in rats and the mutagenicity assay using Salmonella typhimurium (TA98, TA100), the test articles did not show any sigificant toxic or mutagenic signs.