Effect of Sodium Bicarbonate on L-DOPA in Cooked Mucuna Bean Products

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  • ムクナ豆を用いた調理品のL-DOPAの消長に及ぼす重曹添加の影響
  • ムクナトウ オ モチイタ チョウリヒン ノ L-DOPA ノ ショウチョウ ニ オヨボス ジュウソウ テンカ ノ エイキョウ

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<p>  In this study, we investigated the influence of pH on L-DOPA behavior during the cooking of Mucuna beans. As a result of examining the fluctuation of L-DOPA in various pH buffer solutions, it was shown that L-DOPA solution becomes darker due to oxidative polymerization as it becomes more alkaline. A high negative correlation (r＝0.96) was observed between the amount of L-DOPA and ⊿E, and browning was caused by a very small amount of L-DOPA. In alkaline solution using sodium bicarbonate in a heating condition of 90℃, the time required to decrease the amount of the L-DOPA sample to 0 g/100 g was about 1/4 of the time it took for the buffer solution having the same pH. In Chinese noodle-like noodles (hereinafter called Chinese noodles) containing 10％ Mucuna flour mixed with regular flour and sodium bicarbonate, L-DOPA disappeared after cooking. Even when 20％ of the noodles consisted of Mucuna bean flour noodles, L-DOPA decreased to 0.03 g/100 g sample. The results measured by the ORAC and DPPH methods showed that the noodles made with 20％ Mucuna bean flour with added sodium bicarbonate had high antioxidant activity even after heating. Therefore, Chinese noodles, which incorporate the decomposition of L-DOPA by alkali treatment, may be proposed as a new way of using Mucuna beans.</p>

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