Earticle

초록

영어

The objective of current study is to determine antioxidant activities of Maillard reaction products (MRPs) obtained from Maillard reaction model systems with different combinations of 15 individual amino acids and 3 different sugars(glucose, fructose and lactose). Antioxidant activities of MRPs were determined using techniques of measuring DPPH and ABTS-radical scavenging activities. The results indicated that radical scavenging activities of MRPs were significantly increased compared to individually thermal treated amino acids and sugars. Among the model systems, the systems containing glycine or lysine + sugars (glucose, fructose and fructose) displayed the stronger DPPH and ABTS radical scavenging activities than other model systems. In addition, when the thermal treatment time was increased, radical scavenging activities of MRPs were increased in a reaction time-dependent manner. Further investigation using bioassay-directed fractionation was performed using two model systems (glycine+glucose, lysine+glucose) which displayed the strongest radical scavenging activities. The reaction solution were subjected to partition with a different polarity of solvent (hexane, ethyl acetate, n-butanol, and water) for evaluation of their radical scavenging activity. Among them, ethyl acetate fraction exhibited the strongest DPPH-radical scavenging activity in both model systems.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 시약
  2. Maillard 반응모델 시스템
  3. DPPH 라디칼 소거활성 측정
  4. ABTS 라디칼 소거활성 측정
 Ⅲ. 결과 및 고찰
  1. MRPs의 DPPH 라디칼 소거활성
  2. MRPs의 ABTS 라디칼 소거활성
  3. Maillard 반응 시간에 따른 생성물의 라디칼 소거활성 변화
  4. Maillard 반응 생성물 분획물의 항산화 효과
 Ⅳ. 요약
 Ⅴ. 인용문헌

저자

• 유근창 [ Gun-Chang Yoo | 강원대학교 동물식품응용과학과 ]
• 최영록 [ Young-Rok Choi | 강원대학교 동물식품응용과학과 ]
• 김미현 [ Mi-Hyun Kim | 강원대학교 동물식품응용과학과 ]
• 김태희 [ Tae-Hee Kim | 강원대학교 동물식품응용과학과 ]
• 주진우 [ Jin-Woo Jhoo | 강원대학교 동물식품응용과학과 ] Corresponding Author

참고문헌