Elucidation of formation mechanism, digestion and absorption of Maillard reaction compounds formed in food
Elucidation of formation mechanism, digestion and absorption of Maillard reaction compounds formed in food
批准号:
23700925
负责人:
YAMAGUCHI Keiko
金额:
$2.83万
依托单位:
依托单位国家:
日本
项目类别:
Grant-in-Aid for Young Scientists (B)
财政年份:
2011
资助国家:
日本
项目状态:
已结题
起止时间:
2011 至 2012
中文摘要
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英文摘要
A pyrylium or hydroxymethyl furylium ion of glucose-modified peptide LEKFD seem to be produced by the Maillard reaction. CML content and fluorescence intensity in meat increased when it was pan-broiled. The rate of increasing CML and fluorescence in baked meat was lower than that of pan-broiled meat. In vivo, it is estimated that modified ss-Lactoglobulin was digested more easily than that of native ss -Lactoglobulin. However, it was not observed in vitro.
期刊论文(0)
专著(0)
科研奖励(0)
会议论文
合成ペプチド(LEKFD、LEKFDKALKA)のD-グルコースによる糖化反応の解析
合成肽(LEKFD、LEKFDKALKA)与 D-葡萄糖的糖化反应分析
DOI:
--
发表时间:
2011
期刊:
影响因子:
--
作者:
[Yamaguchi Keiko, Otsuka Yuzuru, Yasushi Kyutoku, 山口敬子,大塚譲]
通讯作者:
山口敬子,大塚譲
DOI:
10.3136/fstr.18.67
发表时间:
2012-01-01
期刊:
FOOD SCIENCE AND TECHNOLOGY RESEARCH
影响因子:
0.6
作者:
[Yamaguchi, Keiko, Nomi, Yuri, Otsuka, Yuzuru]
通讯作者:
Otsuka, Yuzuru
DOI:
--
发表时间:
2012
期刊:
影响因子:
--
作者:
[Yamaguchi Keiko, Otsuka Yuzuru]
通讯作者:
Otsuka Yuzuru
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