Browning Reaction of Amino Acid-Sugar Solution in Severe Condition
نویسندگان
چکیده
منابع مشابه
conjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems.
We investigated the antioxidant and anti-inflammatory activities of both crude and ultrafiltrated Maillard reaction (MR) products (MRPs) derived from sugar-amino acid MR models, comprising fructose (Fru), glucose (Glu) or ribose (Rib) reacted with glycine (Gly) or lysine (Lys), respectively. Crude MRPs derived from Glu-Lys showed the greatest capacity (P < 0.05) to inhibit nitric oxide (NO) and...
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Momardica charantia L.var. Jhalri (MCJ) is the member of lectins from the family Cucurbitaceae. For further characterization MCJ lectin was analyzed for amino acid identification and sugar analysis by paper chromatography in the present paper. The technique reported the presence of total 18 amino acids with large content of Serine and Glutamic acid. The same technique revealed the presence of g...
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or obvious reasons, nutritionists have traF ditionally taken a large interest in membrane transport of organic nutrients from the small intestine, i.e., absorption. A second priority has been accorded the parallel subject of the transport of amino acids and sugars into non-epithelial tissues. It is ironic that the interpretation of regulation of nutrient transport has progressed more successful...
متن کاملKinetic behaviour of ascorbic acid - fructose browning reaction in alkaline medium
Ascorbic acid and fructose react in an aqueous alkaline solution at temperature below 50°C in a Maillard-type reaction to from brown coloured end products. The kinetics of browning of alkaline solution of fructose in presence of ascorbic acid has been studied by measuring the absorbance of browning development in the reaction. The development of brown colour due to heating of either reducing su...
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ژورنال
عنوان ژورنال: Journal for the Utilization of Agricultural Products
سال: 1961
ISSN: 0369-5174
DOI: 10.3136/nskkk1953.8.75