2017 Fiscal Year Final Research Report
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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| 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 |
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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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| Free Research Field |
食品加工貯蔵学
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