Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지

Antioxidant Activity of Amino Acid-Xylose Browning Reaction Products 1. Antioxidant Activity of Various Amino Acids and Their Browning Reaction Products

Amino산-Xylose 갈변반응 물질의 항산화성 1. 아미노산과 갈변 반응 물질의 항산화성

  • YOU Byeong-Jin (Department of Food & Nutrition, Kangreung National University) ;
  • LEE Kang-Ho (Department of Food Science & Technology, National Fisheries University of Pusan) ;
  • KIM Chang-Yang (Department of Food Science & Technology, National Fisheries University of Pusan) ;
  • LEE Jong-Ho (Department of Food & Nutrition, Gyeongsang National University)
  • 유병진 (강릉대학 식품영양학과) ;
  • 이강호 (부산수산대학 식품공학과) ;
  • 김장량 (부산수산대학 식품공학과) ;
  • 이종호 (경상대학 식품영양학과)
  • Published : 1986.01.01
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords