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＜departmental bulletin paper＞
Browning and Variation of Absorption Spectra by the Reaction of Triose Reductone with Amino Acids under the Co-existence of Cu^2+

Creator
Creator Name
篠原, 和毅
Shinohara, Kazuki
Affiliation
Affiliation Name
九州大学農学部食糧化学教室
Laboratory of Food Chemistry, Department of Food Science and Technology, Kyushu University
Creator Name
曽, 耀崑
Tseng, Yaw-Kun
Affiliation
Affiliation Name
中国文化学院家政学研究所 : 嘉義農業専科学校農産加工科 : 訪問研究員
Chinese Culture University : National Chiayi Institute of Agriculture : Visiting Scholar
Creator Name
大村, 浩久
Omura, Hirohisa
Affiliation
Affiliation Name
九州大学農学部食糧化学教室
Laboratory of Food Chemistry, Department of Food Science and Technology, Kyushu University
Language
Japanese
Publisher
九州大學農學部
Faculty of Agriculture, Kyushu University
Date
1974-09
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
29
Issue
1/2
First Page
23
Last Page
30
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/23174
Related DOI
九州大學農學部學藝雜誌 || 29(1-2) || p23-30
Science bulletin of the Faculty of Agriculture, Kyushu University || 29(1-2) || p23-30
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大學農學部學藝雜誌 || 29(1-2) || p23-30
Science bulletin of the Faculty of Agriculture, Kyushu University || 29(1-2) || p23-30
http://www.agr.kyushu-u.ac.jp/
Relation
九州大學農學部學藝雜誌 || 29(1-2) || p23-30
Science bulletin of the Faculty of Agriculture, Kyushu University || 29(1-2) || p23-30
http://www.agr.kyushu-u.ac.jp/

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Details

Record ID
23174
Peer-Reviewed
Unrefereed
Subject Terms
二価銅イオン
トリオースレダクトン
アミノ酸
吸収スペクトル
ペーパークロマトグラフィー
ISSN
0368-6264
NCID
AN0005519X
Notes
Effect of Cu^2+ on the browning reaction of triose reductone (TR) with amino acids was investigated. Browning was remarkably promoted with Cu^2+, especially in the 1:2 reaction system of TR with some amino acids such as glycine, aspartic acid, glutamic acid, tryptophan, arginine and phenylalanine. But in other reaction system, the browning was about the same or less than that without Cu^2+. On the other hand, the browning by the 1:2 reaction system was always more predominant than the 1:1 reaction with or without Cu^2+. Then, the variation of absorption spectra of the reaction mixture of TR, amino acids and Cu^2+ was also estimated. The characteristic absorption of TR decreased with the reaction time. Especially in the 1:2 reaction system, the increase of the absorption at near 225 and 310 nm, suggesting the formation of condensation products, was also observed. Furthermore, the spots supposed to be condensation products were detected paperchromatographically in all reaction mixtures.
TRとアミノ酸との反応における褐変におよぼすCu^2+の影響について検討した結果,Cu^2+共存下においては,特にGly,Asp,Try,Arg,Pheとの1:2反応で,Cu^2+無添加の場合よりも著しい褐変が観察された.他のアミノ酸との反応系ではCu^2+を加えない時とほぼ同程度か,あるいはそれ以下であつた.他方,Cu^2+共存下でも褐変は1:1反応よりも1:2反応において顕著であつた.続いて,Cu^2+存在下でのTRとアミノ酸との反応における吸収スペクトル,およびその吸光度の変動を求めた.その結果,反応時間とともにTRに特徴的な吸収の減少がみられた,その低下の度合は各反応系ともほぼ同程度であつた.さらに,特に1:2反応において縮合物の生成を示す225nm,および310nm付近を中心とした吸光度の増加が認められた.また各反応液についてペーパークロマトグラフィーを行なつた結果,すべての反応系に縮合物と思われるスポットが検出された.
Created Date 2012.07.25
Modified Date 2022.11.11

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