Studies on Browning Reaction Products from Reducing Sugars and Amino Acids

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  • 還元糖とアミノ酸とのかっ変反応物に関する研究
  • カンゲン トウ ト アミノサン ト ノ カッペン ハンノウブツ ニ カンスル ケンキュウ-16-メラノイジン ト トコフェロール ノ マーガリン ニ タイスル コウサンカリョク ノ ヒカク オヨビ ソウジョウセイ
  • Part XVI. Comparison of antioxidative activity and its synergistic effect of melanoidin with tocopherol on margarine
  • (第16報) メラノィジンとトコフェロールのマーガリンに対する抗酸化力の比較および相乗性

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We Compared antioxidative activity of melanoidin with that of tocopherol on margarine. In comparison of melanoidin with d-δ-tocopherol under the same weight, melanoidin exhibited less inhibitive effect on autoxidation of margarine than d-δ-tocopherol. Synergistic effect was recognized in a combination of melanoidin with tocopherol. Furthermore, a combination of melanoidin, tocopherol and citric acid showed more antioxidative activity on margarine than that of melanoidin with tocopherol.<BR>Margarine browned with the addition of 0.005-0.01% melanoidin, but did not below 0.0025%. To inhibit the autoxidation of fat in brown colored foods such as biscuit and cookie, the use of xylose or glucose, instead of melanoidin, with tocopherol may be more effective than that of melanoidin with tocopherol.

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