2013 Fiscal Year Final Research Report
Characterization of browning reaction of foods by using novel yellow pigments
| Project/Area Number |
22300257
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Ochanomizu University |
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Principal Investigator |
MURATA Masatsune お茶の水女子大学, 大学院人間文化創成科学研究科, 教授 (60210051)
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| Co-Investigator(Renkei-kenkyūsha) |
TERASAWA Naoko 金沢大学, 人間科学系, 教授 (00227513)
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| Project Period (FY) |
2010-04-01 – 2014-03-31
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| Keywords | メイラード反応 / 黄色色素 / 醤油 / 食品 |
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| Research Abstract |
The browning reaction makes a great influence on food quality. Here novel Maillard pigments which were isolated and identified by the group of the author were characterized. There pigments did not show taste and antimicrobial activities, while dipyrrolones showed strong antioxidative activities. Several novel derivatives of dipyrrolones were identified. 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone (DHDMT) were isolated from soy sauce . The formation of DHDMT during soy sauce production were investigated. Its formation conditions and concentrations of various heated foods or beverages were also determined.
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[Journal Article] Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophen one, a pigment, an aroma, and a biological active compound formed by the Maillard reaction, in foods and beverages2013
Author(s)
Rina Furusawa, Chiaki Goto, Miki Satoh, Yuri Nomi, and Masatsune Murata
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Journal Title
Food & Function
Volume: 4
Pages: 1076-1081
Peer Reviewed
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