| Budget Amount *help |
¥13,520,000 (Direct Cost: ¥10,400,000、Indirect Cost: ¥3,120,000)
Fiscal Year 2016: ¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2015: ¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2014: ¥6,760,000 (Direct Cost: ¥5,200,000、Indirect Cost: ¥1,560,000)
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| Outline of Final Research Achievements |
The browning reaction ubiquitously occurs during processing, cooking, and storage of food. But chemical structure of products is still unclear.Here we tried to clarify products of the browning reaction at the molecular level by finding novel low-molecular-weight pigments and an intermediate compound. As a result, 4-hydroxy-5-methyl-3(2H)-furanone (HMFO) was identified as a major intermediate compound in xylose-lysine. We further showed that dicarbonyl compounds such as methyl glyoxal and diacetyl were formed from HMFO. We then isolated and identified a novel low-molecular-weight yellow pigment in a cysteine-glucose system, which has a pyrrolothiazole ring and named as pyrrolothiazolate.
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