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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.8
- 수록면
- 839 - 841 (3page)
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The mutagenicity after heating of different sugars (glucose, fructose, galactose, and tagatose) on the non-enzymatic browning reaction in different sugars and glycine model system was investigated. The model system containing 0.2 M glycine and 0.2M of different sugars in 10mL water was heated at 150±5℃ for 30min. After heating, degree of non-browning reaction intensity and mutagenicity using Salmonella typhimurium TA 98 were examined. Heated glycine model systems containing different sugars increased their mutgenicity ranged from 30 to 372 revertant colonies. After hea ... 전체 초록 보기
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (13)
참고문헌 신청
Reynolds T , 1963 , Chemistry of nonenzymic browning. I. The reaction between aldoses and amines , Adv. Food Res 12 : 1 ~ 52
Shibamoto T , 1981 , Mutagenicity of products obtained from a maltol-ammonia browning model system , J. Agr. Food Chem 29 : 643 ~ 646
Spingarn NE , 1979 , Formation of mutagens in sugar-ammonia model systems , J. Agr. Food Chem 27 : 1319 ~ 1321
Wei CI , 1981 , Mutagenicity of Maillard browning products obtained from a starch-glycine model system , Food Cosmet. Toxicol 19 : 749 ~ 751
Han-Seung Shin , 2005 , Influence of Food Ingredients on the Formation of HeterocyclicAromatic Amine in Cooked Pork Patties , Food Science and Biotechnology 14 (5) : 572 ~ 575
Shibamoto T , 1981 , Mutagenicity of products obtained from a maltol-ammonia browning model system , J. Agr. Food Chem 29 : 643 ~ 646
Spingarn NE , 1979 , Formation of mutagens in sugar-ammonia model systems , J. Agr. Food Chem 27 : 1319 ~ 1321
Wei CI , 1981 , Mutagenicity of Maillard browning products obtained from a starch-glycine model system , Food Cosmet. Toxicol 19 : 749 ~ 751
Han-Seung Shin , 2005 , Influence of Food Ingredients on the Formation of HeterocyclicAromatic Amine in Cooked Pork Patties , Food Science and Biotechnology 14 (5) : 572 ~ 575
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UCI(KEPA) : I410-ECN-0101-2013-573-001008585