• 제목/요약/키워드: browning

검색결과 938건 처리시간 0.097초

효소적 갈변 생성물의 DNA 손상에 대한 효과 (Effects of Browning Reaction Products on DNA Damage)

  • 이지은;김안근
    • 생약학회지
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    • v.31 no.2
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    • pp.240-244
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    • 2000
  • Antimutagenicity profiles of the enzymatic browning reaction products(EBRP) were investigated. The rec-assay with Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$ was carried out using their spores. The biological activities were evaluated for seven different enzymatic browning reaction products, which resulted from the reactions of seven polyphenols with polyphenol oxidase isolated from Ginkgo biloba leaves. In the spore $rec^-$ assay, most of the polyphenolic compounds tested were positive, whereas their enzymatic browning reaction products were tested negative. The mutagenicity of enzymic browning mixtures of the polyphenols and the enzymes obtained from Ginkgo biloba leaves showed negative results in the mutagenicity test using Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$. In the case where polyphenol oxidase inhibitors were added in the enzymatic reaction mixtures with polyphenols, the polyphenols showed mutagenic effect in the spore $rec^-$ assay. This suggests that the activity of polyphenol oxidase is decreased.

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카라멜화 반응 생성물의 갈색도와 항산화 효과와의 관계 (A study on the relations between the color intensity and the antioxidant activity of caramelization products)

  • 신민자;윤혜현;안명수
    • 한국식품조리과학회지
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    • v.18 no.6
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    • pp.603-612
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    • 2002
  • The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose+citric acid(GLCA), glucose+sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

지질산화에 의한 갈변에 관한 연구 - 지질과 아미노산의 Maillard 반응에 있어서 Aw와 온도의 영향 - (Studies on Lipid Oxidative Browning - Effects of Water Activities and Temperatures on Maillard Reaciton of Amino Acids-Oil -)

  • 서재수
    • 한국식품영양과학회지
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    • v.24 no.6
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    • pp.998-1004
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    • 1995
  • 23종의 amino acid와 fish oil과의 갈변 반응에서 Aw 및 온도의 영향을 조사한 결과 Aw 0.33에서 Aw 0.85에서 3가지 형태를 보였다. Type I은 Aw 0.33과 Aw 0.95에서의 갈변도가 Aw 0.52와 0.75 보다 높은 값을 나타낸 것이며(phenylalanine, trans-4-hydroxy-L-proline, me0thionine, valine), Type II는 수분활성도가 증가할수록 갈변도가 감소한 것이며(poline, leucine, isoleucine, arginine), Type III은 Aw 0,33과 0.95 보다는 Aw 0.52와 0.75에서 높은 갈변도를 나타냈다(tryptophan, cystein, threonine, lysine). 온도에 대한 갈변도의 정도는 높은 온도 의존도를 보였는데 특히 phenylalanine, valine, trans-4-hydroxy-proline 및 methionin이었다. Activation energy는 8~40kcal/mole이었고, $Q_{10}$ 값은 2~10이었다.

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건어육의 지질산화에 의한 갈변에 관한 연구 3. 어유-Lysine계의 갈변 및 갈변물질의 성상 (Lipid Oxidative Browning in Dried Fish Meat 3. Browning Reactions in Fish Oil-Lysine System and Properties of Browning Products)

  • 이강호;서재수;이종호;류홍수;정인학;송승호
    • 한국수산과학회지
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    • v.20 no.1
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    • pp.79-87
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    • 1987
  • This study was carried out in order to investigate the browning reactions of fish oil-amino acid model system and the properties of browning products. The lysine was added to the hair tail fish and mackerel oil, and incubated at $40^{\circ}C$ for 178 hours. Browning was rapidly developed with the begining of decline in PoV and CoV and a remarkable decrease in such polyunsaturated fatty acids as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acids, was resulted. And among the polyenoic acids the role of $C_{22:6}$ was considered to come first as appeared in the test with authentic samples. In the water soluble fraction of the browning products obtained from the fish meat or the lysine added fish oil, some antioxidation activity was detected. But in the liposoluble fraction which covers most of the browning reactions in the fish meat, little antioxidation activity was detected. And all of the browning products provided in this experiment shelved very low reducing activity.

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갈변방지제 처리가 슬라이스 유자의 저장성에 미치는 영향 (Effect of Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.))

  • 이보배;이진원;박재옥;조윤섭;남승희
    • 한국식품영양학회지
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    • v.34 no.4
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    • pp.390-397
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    • 2021
  • The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.

글루코스-글리신 혼합용액의 갈색화 패턴 및 색소 (Browning Pattern and Pigment of Glucose/Glycine Model Systems)

  • 남상숙;이미순
    • 한국식품과학회지
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    • v.16 no.2
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    • pp.218-222
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    • 1984
  • 조정된 조건하에서 glucose-glycine 혼합수용액을 사용하여 browning을 발달시켰다. Browning pattern은 medium의 pH및 반응물질의 농도에 특히 영향을 받았다. Glucose- glycine수용액을 희석시켜 filter paper disks를 담갔다가 기름으로 튀겼다. 반응물질의 농도는 튀긴 filter Paper dists의 browning pattern에만 영향하고 pH영향은 고온에서 불명확하게 되였다. Glucose-glycine system의 pH 2에서는 무결정형의 갈색 침전물이 생성되었다. 본 model system에서 생성된 갈색 색소를 규명하기 위하여 기기분석을 시도하였다.

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Amino 산-Xylose 갈변반응 물질의 항산화성 2. TLC와 투석을 이용한 항산화성 갈변물질의 분리 (Antioxidant Activity of Amino Acid-Xylose Browning Reaction Products 2. Isolation of Antioxigenic Substrates from Browning Reaction Products by TLC and Dialysis)

  • 유병진;이강호;이종호
    • 한국수산과학회지
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    • v.19 no.3
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    • pp.212-218
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    • 1986
  • In order to isolate antioxigenic substrates, the browning reaction products of xylose and various amino acids were analysed by TLC and dialysis. Rf values of browning reaction products of xylose and hydrophobic amino acids separated on silica gel TLC plate were shown in the range of 0.38 to 0.56 and that of basic amino acids was around 0.2. Browning reaction products made from xylose and Trp were separated on TLC into four bands with Rf values of 0.25, 0.55, 0.81 and 0.91 respectively. Among these the bands with Rf values of 0.25 and 0.55 appeared having strong antioxidant activity. The band of Rf 0.55 which showed the highest activity was positive to Prochazka reagent and had an absorption maximum at 275 nm. In dialysis of the xylose-Trp browning reaction products, the undialysed fraction (inner solution) was repsponsible to the antioxidant activity, which was separated into two bands with Rf values of 0.25 and 0.55 on TLC. The inner fractions of the browning products of xylose and His or Arg were also apparent in antioxdant activity.

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Amino산-Xylose 갈변반응 물질의 항산화성 1. 아미노산과 갈변 반응 물질의 항산화성 (Antioxidant Activity of Amino Acid-Xylose Browning Reaction Products 1. Antioxidant Activity of Various Amino Acids and Their Browning Reaction Products)

  • 유병진;이강호;김장량;이종호
    • 한국수산과학회지
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    • v.19 no.1
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    • pp.1-9
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    • 1986
  • In order to isolate and clarify the antioxygenic substances from the browning reaction products, the antioxidant activity of various amino acids and their browning reaction products were measured when they were reacted with xylose. Among nonpolar amino acids Met and Trp appeared to have stronger antioxidant effect than others. Most of polar and basic amino acids, however, did not have antioxidant activity. Ser and Cys showed a rather slight prooxidant effect. The browning reaction products of Trp and His had a higher level of antioxidant activity than that they were reacted as free amino acids. But the browning product of Met did not show the antioxidant activity. When all amino acids were divided on their polar characteristics, the higher optical density of the browning reaction products showed, the stronger antioxidant activity revealed.

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옥수수 전분 및 자당에 의한 Casein 과 포도당 간의 갈변반응 저지효과 (Effect of Preventing the Maillard Reaction between Casein and Glucose with Corn Starch and Sucrose)

  • 이종태;우강융
    • 한국식품과학회지
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    • v.20 no.4
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    • pp.526-535
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    • 1988
  • 옥수수 전분에 의한 casein과 포도당간의 갈변반응 저지효과를 검토하기 위하여 반응물에 전분을 15% 첨가한 용액을 냉동 건조하여 전분 보호막을 설치하는 방법으로 casein만 보호한 경우, casein과 포도당을 동시에 보호한 경우, 동시보호시 자당을 첨가한 경우와 무보호 경우 등으로 구분하여 RH 67%, 저장온도 $37^{\circ}C,\;42^{\circ}C$$50^{\circ}C$에서 30일간 저장하여 갈변반응을 시킨 후 비갈변구를 대조구로 하여 갈색도를 측정 하였다. 전분 보초효과를 인정할 수 있는 유의차를 보인 $37^{\circ}C$ 저장 경우에 한하여 아미노산 함량변화, in vitro 아미노산 소화율, in vitro available lysine 함량 및 fructosy1-lysine생성량 등을 조사한 결과는 다음과 같다. 아미노산의 함량은 16g질소당 g으로 표시하였을 경우 Arg과 Cys을 제외하고는 전분 첨가에 관계없이 갈변에 의하여 증가하였고 전분 첨가효과는 없었다. In vitro 아미노산의 소화율은 총 필수 및 비필수아미노산에 있어서 전분첨가에 관계없이 갈변에 의하여 $6.0{\sim}11.7%$$3.7{\sim}5.9%$ 감소하였고 개별 아미노산의 경우 lysine이 $32.7{\sim}45.4%$ 감소하여 갈변에 의한 가장 격심한 소화율 감소를 나타내었다. 전분 첨가에 의한 보호효과를 보면 전분 및 자당을 동시 첨가한 자당첨가동시보호구가 무보호갈변 경우에 비하여 18.5%의 lysine 소화율 증가를 나타내었다. In vitro available lysine의 함량은 전분첨가에 관계없이 갈변에 의하여 $27.8{\sim}40.0%$ 감소하였고. 전분 첨가에 의한 보호효과를 보면 전분과 자당을 동시첨가한 자당첨가동시보호구가 무보호 갈변경우에 비하여 20.5%정도 증가하였다. Fructosyl-lysine의 함량은 전분 첨가에 관계없이 갈변에 의하여 10배 이상 증가하였고 전분 첨가에 의한 보호효과를 보면 보호 방법에 관계없이 보호구가 무보호 갈변구에 비하여 $12.6{\sim}15.8%$ 정도 감소하였다.

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단감의 품종별 과정부 갈변률과 과육조직의 해부학적 관찰 (Calyx-End Browning in Various Persimmon (Diospyros kaki) Cultivars and Anatomical Observations in Flesh Tissues)

  • 나양기;김월수;박희승;최현석;최경주;이연;이유석
    • 한국유기농업학회지
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    • v.19 no.1
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    • pp.109-120
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    • 2011
  • 단감(Diospyros kaki) 저장시 문제되는 과정부 갈변은 품종마다 다른 양상을 보이고 있다. 따라서 본 연구는 단감품종의 일반적인 과실의 물성특성을 파악하고, 저장 100일 후에 각 품종의 과육갈변이 세포구조에 어떠한 영향을 미치는 지에 대해서 조사하였다. 단감 품종은 '부유'(Fuyu), '차랑'(Jiro), '상서조생'(Uenishiwase), '대안단감'(Daiandangam), '로-19'(Ro-19)이며 2003년 10월말에 수확해서 저장 100일 후에 조사하였다. 과실의 각 물성의 특성은 품종마다 다양하였고, '차랑'과 '로-19'는 갈변과가 관찰되지 않았고, '대안단감'의 경우 80%에 가까운 과육 갈변과가 나타났다. 과육 갈변과 발생이 많은 품종인 '부유', '상서조생', '대안단감'과, 과육 갈변과가 발생하지 않는 '차랑' 및 '로-19'와의 과피구조에는 차이가 없는 것으로 조사되었다. '차랑'은 과피층이 외표피층을 포함하여 1~2층으로 형성되어서 갈변이 유도될 만한 세포층 자체를 형성하지 못하는 것으로 보이며, '부유'는 과피층이 2~3층으로 갈변이 유도될 만한 세포층을 제공한 것으로 판단된다. 정상과와 갈변과의 전체적인 조직의 구조적인 차이는 발견되지 못하였으나, 갈변과의 경우 과육 내 소포 소기관이 구별이 되지 못했고, 세포벽의 분해가 진행되는 것으로 관찰되었다.