Molecular study on products of browning reaction
| Project/Area Number |
26282016
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Partial Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Ochanomizu University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
寺沢 なお子 金沢大学, 人間科学系, 教授 (00227513)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| 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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| Keywords | メイラード反応 / 褐変 / 黄色色素 / システイン / ジカルボニル / トレオニン / セリン / スレオニン / ピロロオキサゾール / メチルグルーキサール / 食品 |
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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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Report
(4 results)
Research Products
(20 results)
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[Presentation] チーズの貯蔵褐変の要因解析2015
Author(s)
井越明日香、佐藤由衣、亀山久美、村田容常
Organizer
2015年度日本農芸化学会関東支部大会
Place of Presentation
東京、お茶の水女子大学
Year and Date
2015-09-26
Related Report
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