| Project/Area Number |
59470110
|
|---|
| Research Category |
Grant-in-Aid for General Scientific Research (B)
|
| Allocation Type | Single-year Grants |
|---|
| Research Field |
製造化学・食品
|
|---|
| Research Institution | Nagoya University |
|---|
Principal Investigator |
HAYASHI Tateki (1986) Research Associate, Faculty of Agriculture, Nagoya University, 農学部, 助手 (90023473)
並木 満夫 (1984-1985) 名古屋大学, 農学部, 教授
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
WATANABE Kenji Associate Professor, Faculty of Agriculture, Nagoya University, 農学部, 助教授 (70023447)
NAKAMURA Ryo Professor, Faculty of Agriculture, Nagoya University, 農学部, 教授 (70023398)
OSAWA Toshihiko Research Associate, Faculty of Agriculture, Nagoya University, 農学部, 助手 (00115536)
KAWAKISHI Shunro Professor, Faculty of Agriculture, Nagoya University, 農学部, 教授 (50023445)
NAMIKI Mitsuo Emeritus Professor, Faculty of Agriculture, Nagoya University, 名誉教授 (90023374)
|
|---|
| Project Period (FY) |
1984 – 1986
|
| Project Status |
Completed (Fiscal Year 1986)
|
| Budget Amount *help |
¥6,300,000 (Direct Cost: ¥6,300,000)
Fiscal Year 1986: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1985: ¥1,300,000 (Direct Cost: ¥1,300,000)
Fiscal Year 1984: ¥4,500,000 (Direct Cost: ¥4,500,000)
|
|---|
| Keywords | Low moisture content / Amino-carbonyl reaction / Sugar and amino acid / Ascorbic acid / 脂質の自動酸化 |
|---|
| Research Abstract |
Most of the extensive studies on the reaction of food components has been done under aqueous systems. However, it comes into question when these results are adapted directly for foods in solid state. This paper deals with the analysis of the reaction of food components under low moisture content and prorides new information for food regulation.
Main part of this study dealt with the amino-carbonyl reaction of sugar with amino acid or peptide under calcinated condition, related to the formation of flavors and mutagens. Thermal analysis of a powdered mixture of glucose and glycine indicated two-step reaction. The first step, related to the hygroscopicity of the mixture, was the same reaction as that in aqueous system, where both sugar and amino acid decreased at the same time during the reaction. Whereas the other reaction started with melting of sugar and occured chiefly in the case of low hygroscopic amino acid, most of the peptides and galactose systems. Under the latter step, glucose
… More
reacted with the browning polymer (melanoidin) but not with glycine.
Oxidized ascorbic acid (DHA)-protein mixtures of low moisture content stored at 60゜C produced a large amount of the red pigment having the same structure as that of DHA-amino acid system. Some evidences in the special degradation of lysine in protein as well as the results of model experiments with amino compound indicated that the <epsilon> -amino group of lysine in protein is attributed to the red pigment and that the lysine moiety is assumed to turn into aldehyde.
The effect of ascorbic acid (AsA) on autoxidation of safflower oil or linoleic acid was investigated in an oil-casein mixture kept at 40゜C. While the addition of AsA suppressed autoxidation in the system of low moisture (4%), the process was enhanced in the system with high water content (17%). The suppression and the enhancement might be caused by reduction of some intermediate from autoxidation by AsA and degradation of fatty acid hydroperoxide by AsA anion, respectively. Less
|
