メラノイジンに関する食品化学的研究  [in Japanese] Food Chemical Study on Melanoidin  [in Japanese]

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Author(s)

    • 本間 清一 HOMMA Seiichi
    • お茶の水女子大学生活科学部食物栄養学科 Department of Nutrition and Food Science, Ochanomizu University

Abstract

食品の褐変により生じた色素 (褐色色素) であるメラノイジンの性質と主な前駆物質を食品ごとに明らかにした。褐変の原因として一般性が高いグルコースとアミノ酸から調製したモデルメラノイジンを材料に, 焦点電気泳動パターン, 金属キレート能, レクチン親和性, 酸化・還元, 調製時のpH条件, ラットにおける出納試験を調べた。<i>Streptomyces werraensis</i> TT14, <i>Paecilomyces canadensis</i> NC-1, <i>Coriolus versicolor</i> IFO30340の3種類の菌で褐色色素を含む食品や各種モデル褐色色素と培養したときの脱色率の差異が, 食品メラノイジンの特徴解析に有効であることをみとめた。さらに, 3-デオキシオソン類, 糖その他の成分分析, 金属キレートアフィニティーを併用した。その結果, 魚醤とタマネギのソテーの褐色は糖質系メラノイジンが主体であり, 凍り豆腐の褐変は多価不飽和脂肪酸の酸化で生じたカルボニル化合物がタンパク質と反応して生じるエーテル可溶性の褐色色素であった。コーヒーの褐変はショ糖とアミノ酸・タンパク質とのメイラード反応にクロロゲン酸などのフェノール系酸化重合物を多量に巻き込んだ高分子である。

The purpose of this study was to characterize food melanoidin. Model melanoidin was prepared from glucose and amino acid, and the following methods were found to be available for the characterization of model and food melanoidins: electrofocusing, metal-chelating affinity chromatography, lectin affinity chromatography, oxidative and reductive conditions, preparative conditions, nutritional balance study in rats, and microbiological discoloration of brown pigments. The major precursors of fish sauce melanoidin and onion sauté melanoidin were found to be of the sugar type. Browning of freeze-dried tofu was caused by reaction between protein and unsaturated carbonyl compounds formed through autoxidation of lipids. The brown-colored materials were ether-soluble, weakly acidic, and reductone. Coffee melanoidin was formed by the Maillard reaction of sugar and amino acid to protein, involving oxidative degradation and polymerization of phenolic compounds such as chlorogenic acid and ferulic acid. <i>Streptomyces werraensis</i> TT4 (S), <i>Paecilomyces canadensis</i> NC-1 (P), and <i>Coriolus versicolor</i> IFO30340 (C) were cultured with browned foods and various types of model colorants. The colorants that exceeded the 50% decolorization rate for each microbe included P decolorized phenolic colorants such as coffee and black tea, C decolorized sugar-type model melanoidins, waste molasses, miso and soy sauce, and S decolorized caramel and sugar-type model melanoidins.

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 58(2), 85-98, 2005-04-10

    Japan Society of Nutrition and Food Science

References:  52

Cited by:  2

Codes

  • NII Article ID (NAID)
    10020369768
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    02873516
  • NDL Article ID
    7324118
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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