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＜紀要論文＞
Effect of High Hydrostatic Pressure Combined with pH and Temperature on Glucose/Fructose-Leucine/Lysine/Glutamate Browning Reactions

作成者
作成者名
Komthong, Pongsuriya
コムソン, ポンスリヤ
所属機関
所属機関名
Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculaty of Agriculture,Kyushu University
作成者名
Katoh, Tatsuo
加藤, 辰夫
カトウ, タツオ
所属機関
所属機関名
Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculaty of Agriculture,Kyushu University
著者識別子
100022132
作成者名
Igura, Noriyuki
井倉, 則之
イグラ, ノリユキ
所属機関
所属機関名
Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculaty of Agriculture,Kyushu University
著者識別子
K001572
作成者名
Shimoda, Mitsuya
下田, 満哉
シモダ, ミツヤ
所属機関
所属機関名
Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculaty of Agriculture,Kyushu University
作成者名
Hayakawa, Isao
早川, 功
ハヤカワ, イサオ
所属機関
所属機関名
Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculaty of Agriculture,Kyushu University
本文言語
英語
出版者
Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院
発行日
2003-10-01
収録物名
九州大学大学院農学研究院紀要
巻
48
号
1/2
開始ページ
135
終了ページ
142
出版タイプ
Version of Record
アクセス権
open access
Crossref DOI
https://doi.org/10.5109/4536
関連DOI
Journal of the Faculty of Agriculture, Kyushu University || 48(1/2) || p135-142
九州大学大学院農学研究院紀要 || 48(1/2) || p135-142
http://www.agr.kyushu-u.ac.jp/index.html
関連URI
Journal of the Faculty of Agriculture, Kyushu University || 48(1/2) || p135-142
九州大学大学院農学研究院紀要 || 48(1/2) || p135-142
http://www.agr.kyushu-u.ac.jp/index.html
関連情報
Journal of the Faculty of Agriculture, Kyushu University || 48(1/2) || p135-142
九州大学大学院農学研究院紀要 || 48(1/2) || p135-142
http://www.agr.kyushu-u.ac.jp/index.html

本文ファイル

pdf p135 pdf 569 KB 567  

詳細

PISSN
0023-6152
NCID
AA00697606
レコードID
4536
査読有無
査読無
ISSN
0023-6152
NCID
AA00697606
注記
Effect of high hydrostatic pressure (100MPa) combined with pH (6.0, 7.0, and 8.0) and temperatures (80℃ and 90℃) on maillard reaction was investigated via the sugar (glucose or fructose)-amino acid (leucine, lysine or glutamate) solution models. Overall intermediate and final browning products produced were spectrophotometrically measured, and 5-(hydroxymethyl)-2-furfutal (HMF) content was gas-chromatographically detected. Increases of pH and temperature accelerated the production of intermediate and final products of all solutions, while high pressure treatment suppressed the reaction. HMF was the most abundant compound among the detected compounds on chromatograms. Its content was also increased with the increase in temperature, but decreased in high pressure treatment. Effect of pH on the productions of intermediate and final compounds in glicose-amino acid systems was greater than in fructose-amino acid systems. Among three amino acids used, lysine was the most reactive amino acid in the productions of intermediate and final browning products, including production of HMF.
登録日 2009.04.22
更新日 2022.11.11

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