Effects of salt concentration on the reaction rate of Glc with amino acids, peptides, and proteins.
The reaction between the amino group and the carbonyl group is important in food quality control. Furthermore, advanced glycation end products from foods are considered to relate to aging and diabetes. Thus, it is important to control this reaction. In this study, we investigated the effects of salt concentration on the rates of browning reaction of amino acid, peptides, and proteins. A high concentration of sodium chloride retarded the reaction rate of Glc with amino acids as measured with the absorbance at 470 nm, but did not change the browning rate of Glc with peptides. On the other hand, sodium chloride retarded the browning reaction rate of proteins as measured with polymerization degree or by the loss of Lys. It is hoped that the results of this study will be applied in the control of amino-carbonyl reaction rates in the food industry.
Yamaguchi
Keiko
K
Department of Food and Nutrition, Japan Women's University, Tokyo, Japan. yama-k@fc.jwu.ac.jp
Noumi
Yuri
Y
Nakajima
Katsumi
K
Nagatsuka
Chiharu
C
Aizawa
Haruko
H
Nakawaki
Rie
R
Mizude
Eri
E
Otsuka
Yuzuru
Y
Homma
Takeshi
T
Chuyen
Nguyen Van
NV
D000818:Animals; D002417:Cattle; D004305:Dose-Response Relationship, Drug; D005502:Food; D005947:Glucose / Q000378:metabolism*; D007700:Kinetics; D007782:Lactoglobulins / Q000378:metabolism; D009842:Oligopeptides / Q000378:metabolism; D010455:Peptides / Q000378:metabolism*; D011506:Proteins / Q000378:metabolism*; D012710:Serum Albumin, Bovine / Q000378:metabolism; D012965:Sodium Chloride / Q000494:pharmacology*
D007782:Lactoglobulins; D009842:Oligopeptides; D010455:Peptides; D011506:Proteins; D012710:Serum Albumin, Bovine; D012965:Sodium Chloride; D005947:Glucose