• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.84-88
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• 1973

The antioxidant activity of some extracts from various stages of a Mailard type browning reaction mixture, a 0.2 M glucose + 0.2 M glycine solution heated at $100^{\circ}C$, was determined, using edible soybean oil as a substrate. The activity was compared with the length of reaction times, and also with the intensity of color of the reaction mixture at various stages. The absorbance, at $490\;m{\mu}$, of the reaction mixture appeared to increase almost in proportion to the length of the reaction times. All the extracts from the reaction mixture exhibited considerable antioxidant activity. However, unlike the Absorbance of the reaction mixture, the antioxidant activity of the extracts from the reaction mixture did not appear to increase in proportion to the length of the reaction times. The activity of the extract from the reaction mixture heated for 30 hours was indeed greater than that of the extract from the reaction mixture heated for 2 hours, but the difference of the activity was not so great as one might expect. The results appear to indicate that most of effective antioxidative compounds formed during the Mailard type browning reaction could not be brown-colored pigments formed during the reaction.

• Korean Journal of Human Ecology
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• v.19 no.4
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• pp.709-717
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• 2010

This study investigated the properties and functions of wool and silk dyed with Catechu by examining the effects of dying conditions such as dye concentration, dying temperature, dyeing time, pH level and pre-mordants. These conditions were examined in relation to dye uptake and color changes, washing fastness, light fastness, ultraviolet-cut ability and antimicrobial ability of the dyed fabrics. Catechu showed good affinity to silk fiber. Langmuir adsorption isotherm was obtained, and so it was considered that ionic bondings are formed between Catechu and protein fiber. As the dyeing time and temperature is increased, the dyeability of both silk and wool fabrics also increases. At high temperatures the color of dyed fabrics changes from Y and YR to R. Wool is effective in using Al, Cu, Fe mordant, while silk is effective only in using only Cu mordants. The dyeability was shown to be improved at low pH levels. Additionally, both washing fastness and light fastness were shown to be low. However, the fabric color gradually changed to red was due to mailard reaction of catechol tannin causingby repeated washing and sunlight. The ultraviolet-cut ability was improved for cotton fabric dyed with Catechu. Also, dyed fabric with Catechu showed very good antimicrobial abilities at 99.9%.

• Korean Journal of Human Ecology
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• v.19 no.4
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• pp.699-707
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• 2010

Catechu is widely used as in natural dyeing as well as in various medicines and tannage. This study investigated the dyeing properties and functionality of Catechu through a series of dyeing experiments using cotton fabric. It was shown that the absorbance of Catechu solution has two peaks at 220nm and 280nm. Thus, it can be concluded that the color constituent of Catechu is a catechol tannin and color tone is YR. The dyeability of Catechu increases as the concentration of the dye is increased. Its variation was shown to be similar to the isothermal absorption curve of the Freundlich. As dyeing time was increases, the dyeability did not change significantly after the 30 minute mark was passed. At high temperatures the dyeability was shown to increase. As the dyeing temperature was increased the color of dyeing fabrics changes from Y and YR to R. Experiments with pre-mordanting method showed that various colors can be obtained using Catechu. Cotton is effective in using K, Cu, Fe mordants, and the dyeability was shown to be improved with low pH. Both washing fastness and light fastness were shown to be low. However, the fabric color gradually changed to red was due to mailard reaction of catechol tannin causing by repeated washing and sunlight. The ultraviolet-cut ability was improved for cotton fabric dyed with Catechu. Also, dyed fabric with Catechu showed very good antimicrobial abilities at 99.9%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.816-828
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• 1995

During the industrial preparation and the storage of foods, the side chain of some protein-bound amino acids can react chemically each other or with other molecules present in the food. The following reactions have been described : destruction of amino acids, racemization, protein-protein interactions, reactions of proteins with reducing sugars, oxidizing agents, or polyphenols. Apart from total destruction, the main reacitons are the forming of Maillard reactions products(e.g. fructoselysine) and the crosslinking with other amino acids in the same or in another protein molecule(e.g. lysinoalanine). The most often involved amino acid is lysine because of its free functional ${\varepsilon}-amino$ acid group. Generally derivatives of amino acids or crosslinks in polypeptides influence the bioavailability and the overall digestibility of the protein. This work reviews the technological, analytical, nutritional, and physiological problems related to the formation of fructoselysine and lysinolalnine in human foods, and evaluates the possible health risk for humans. A summary of the available information is of help in considering whether or not the presence of fructoselysine/lysinoalanine in foods represents a danger to man. The reduction in protein quality through these reactions is not a problem for the general population, but it is extremely important in infant foods, since infants are often nourished with a limited number of food product(e.g. formular foods) which are sensitive to the Mailard reaction.