Inhibition of Enzymatic Browning of Crown Daisy by Maillard Reaction Products
نویسندگان
چکیده
منابع مشابه
Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
High performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isolate Maillard reaction products (MRPs) formed in model systems comprising of asparagine and monosaccharides in the 60-180°C range. The primary MRP which is detected at 60°C is important for Acrylamide content and color/aroma development in foods and also in the field of food biotechnology for cont...
متن کاملInhibition of loquat enzymatic browning by sulfhydryl compounds
The effectiveness of a series of sulfhydryl compounds in inhibiting polyphenoloxidase (PPO) activity in a model system (chlorogenic acid solution) and in loquat juices was evaluated. Application of different concentrations of sulfhydryl compounds to chlorogenic acid solution and fresh loquat juice showed that l-cysteine appeared to be an effective browning inhibitor. The required concentration ...
متن کاملThe Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
متن کاملOptimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer
The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of 120°C under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other...
متن کاملSpecific Inhibition f Insoluble Glucan Synthase ( GTF - I ) by Maillard Reaction Products from Casein and Albumins
The magnitude of the inhibitory actiyity in MRP from ct,-casein and the three aldoses correlated with the reactivity of the aldoses vrith pruteins. The MRP from x.-casein and albumins inhibited GTF-I and did not affect GTF-S, -'hile their origina] proteins stimulated GTF-I specifically, These results suggest that the inhibitory activity of these MRP may be related to the GTF-I st;mulating prepe...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Life Science
سال: 2012
ISSN: 1225-9918
DOI: 10.5352/jls.2012.22.11.1451