Effects of Amino Acids, Organic Acids or Sugars on Antioxidative Activity of Browning Products Prepared from Glucosamine

Abstract

Browning products were prepared between glucosamine and one of the following compounds; amino acids (6 kinds), organic acids (4 kinds), sugars (5 kinds) by incubation at 37°C for 30 days or heating at 100°C for 30 and 60min. The antioxidative activity, reducing power, residual aminosugar, degree of browning and pH of these browning product solutions were measured. These browning products showed stronger antioxidative activities than glucosamine alone. The strongest antioxidative activities were observed, in the reaction with L-leucine, D-glucose, or succinic acid by incubation at 37°C for 30 days, and with L-leucine, D-glucose, or L-ascorbic acid by heating at 100°C for 60 min. Stronger antioxidative activity and higher browning degree were derived from the longer incubation time and the higher temperature employed in this study.