水産食品の変色-IV

アミノ酸-還元糖-脂質糸およびアミノ酸-還元糖糸における変色反応

抄録

The authors¹⁾ have suggested the probability that reducing sugar might participate in rusting caused by the reaction between oxidized lipid and nitrogenous compound. In an attempt to gain understanding of the relation between browning reaction, caused by amino acid, reducing sugar and oxidized lipid, and Maillard reaction, model dehydrated systems were used under storage conditions at 30° or 20°C, for 7 days (Table 1).
In all systems, the discoloration rates in lipids-containing systems were more rapid than in systems without lipids (Tables 2 and 3). Effects of reducing sugars and reaction temperatures on the discoloration rates in the presence of lipids showed the same tendencys as in the absence of lipids, while that of amino acids did not always show same tendency (Tables 2 and 3 and Fig. 1). Sodium bisulfite inhibited Maillard reaction, but did not inhibit browning in the presence of lipids (Fig. 3). Moreover, glucose 1-phosphate participated in browning reaction only in the presece of lipids (Fig. 4).