Effects of salt concentration on the reaction rate of Glc with amino acids, peptides, and proteins.
Biosci Biotechnol Biochem
; 73(11): 2379-83, 2009 Nov.
Article
em En
| MEDLINE
| ID: mdl-19897911
ABSTRACT
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.
Buscar no Google
Base de dados:
MEDLINE
Assunto principal:
Peptídeos
/
Cloreto de Sódio
/
Proteínas
/
Glucose
Idioma:
En
Ano de publicação:
2009
Tipo de documento:
Article