Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System.

• HAYASE Fumitaka

  Department of Agricultural Chemistry, Meiji University

• TAKAHASHI Yota

  Department of Agricultural Chemistry, Meiji University

• TOMINAGA Shigeru

  Bioscience Institute, Meiji Seika Kaisya, Ltd

• MIURA Masayo

  Kagawa Nutritional College

• GOMYO Toshiharu

  Kagawa Nutritional College

• KATO Hiromichi

  Department of Food Science, Otsuma Women’s University

抄録

  D-Xylose (1 M), glycine (0.1 M), and sodium hydrogencarbonate (0.1 M) were dissolved in aqueous 60% ethanol at pH 8.1 and left at 26.5°C for 2 days in a dark room under nitrogen displacement. Blue pigment was isolated and purified from the blue solution by anionic exchange and gel filtration chromatographies. Blue pigment which was designated Blue-M1 (blue Maillard reaction intermediate-1) was identified as 5-{[1,4-(dicarboxymethyl)-5-(2,3-dihydroxypropyl)-2-pyrrolo[3,2-b]pyrrolyl]methine}-1,4-(dicarboxymethyl)-2-(1,2,3-trihydroxypropyl)-pyrrolo[3,2-b]pyrroly-lium. Blue-M1 is supposed to be a dimer of yellow colored pyrrolopyrrole-2-carboxaldehyde compounds. Blue-M1 that reacts readily to yellow compounds has a polymerizing activity, suggesting it is an important Maillard reaction intermediate through the formation of melanoidins.<br>

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 63 (8), 1512-1514, 1999

  公益社団法人 日本農芸化学会

キーワード

• Maillard reaction
• xylose
• glycine
• blue compound
• browning

詳細情報

• CRID: 1390001206475187200
• NII論文ID: 110002679705
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.63.1512
• COI: 1:CAS:528:DyaK1MXmtVWntrc%3D
• ISSN: 13476947
• ISSN: 09168451
• ISSN: http://id.crossref.org/issn/09168451
• NDL書誌ID: 4845466
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4845466
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.63.1512
• 本文言語コード: en
• データソース種別:
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  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可