Antioxidant - melanoidin

Last modified: 2014-04-7 02:00 classification: efficacy 0 people comment on the reaction of amino acid and reducing sugar to generate melanoidin Melanoidin has strong antioxidant effect For example, waste molasses, a by-product of the sugar industry, has strong antioxidant capacity In addition, roasted coffee beans produce more stable oil than raw coffee beans These are the results of the action of melanoidins Yamaguchi and others in Japan made a detailed study of this and made a report In the process of frying food, amino acids contained in food react with reducing sugar to form blacklike essence For example, the color of doughnuts and doughnuts is caused by blacklike essence Generally, deep color fried food is relatively stable The remarkable characteristic of nigra like antioxidation is that it has a strong synergistic effect on phenolic antioxidants such as BHA and tocopherol Because these antioxidants are contained in general oils, people hope to improve the synergistic effect through the black like essence produced by fried food The problem of melanoidin as an antioxidant is that it is difficult to dissolve in oil Therefore, it is important to produce melanoidin in the presence of oil when it is used in oil food Only in this way can the produced melanoidins exert their antioxidant properties Kato et al Heated glucose and leucine in oil to 175 ℃, the product of this heating reaction (browning oil) also has effect on soybean oil and linoleic acid methyl ester, especially on soybean oil, so it can be inferred that the product of this reaction has effect on tocopherol Some amino acids have strong antioxidant capacity These amino acids react with sugars to form aminocarbonyl reaction products, which have stronger antioxidant capacity.