Document Detail


Effects of salt concentration on the reaction rate of Glc with amino acids, peptides, and proteins.
MedLine Citation:
PMID:  19897911     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
The reaction between the amino group and the carbonyl group is important in food quality control. Furthermore, advanced glycation end products from foods are considered to relate to aging and diabetes. Thus, it is important to control this reaction. In this study, we investigated the effects of salt concentration on the rates of browning reaction of amino acid, peptides, and proteins. A high concentration of sodium chloride retarded the reaction rate of Glc with amino acids as measured with the absorbance at 470 nm, but did not change the browning rate of Glc with peptides. On the other hand, sodium chloride retarded the browning reaction rate of proteins as measured with polymerization degree or by the loss of Lys. It is hoped that the results of this study will be applied in the control of amino-carbonyl reaction rates in the food industry.
Authors:
Keiko Yamaguchi; Yuri Noumi; Katsumi Nakajima; Chiharu Nagatsuka; Haruko Aizawa; Rie Nakawaki; Eri Mizude; Yuzuru Otsuka; Takeshi Homma; Nguyen Van Chuyen
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2009-11-07
Journal Detail:
Title:  Bioscience, biotechnology, and biochemistry     Volume:  73     ISSN:  1347-6947     ISO Abbreviation:  Biosci. Biotechnol. Biochem.     Publication Date:  2009 Nov 
Date Detail:
Created Date:  2009-11-25     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9205717     Medline TA:  Biosci Biotechnol Biochem     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  2379-83     Citation Subset:  IM    
Affiliation:
Department of Food and Nutrition, Japan Women's University, Tokyo, Japan. yama-k@fc.jwu.ac.jp
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