Changes in Chemical Properties of Melanoidin by Oxidation and Reduction

Bioscience, Biotechnology and Biochemistry

Volumn 61, Issue 3, 1997, Pages 533-535

  Homma, Seiichi ^a   Terasawa, Naoko ^b   Kubo, Takako ^a   Yoneyama Ishii, Naomi ^a   Aida, Ko ^a   Fujimaki, Masao ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b KANAZAWA UNIVERSITY   (Japan)

Author keywords

Electrofocusing of melanoidin; Melanoidin; Oxidation of melanoidin; Reduction of melanoidin; Reductone

Indexed keywords

EID: 0030921277     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.61.533     Document Type: Article

References (10)

1. S. Homma, T. Tomura, and M. Fujimaki, Agrie. Biol. Chem., 46, 1791-1796 (1982).
2. N. Terasawa, M. Murata, and S. Homma, Agric. Biol. Chem., 55, 1507-1514(1991).
3. H. Hashiba, “Developments in Food Science 13, Amino-Carbonyl Reactions in Food and Biological Systems,” Elsevier, 1985, pp. 155-164.
4. N. Terasawa, M. Murata, and S. Homma, J. Food Sci., 61, 669-672 (1996).
5. T. Gomyo and M. Horikoshi, Agric. Biol. Chem., 40, 33-40 (1976).
6. H. Kato and H. Tsuchida, Prog. Food Nutr. Sci., 5, 147-156 (1981).
7. F. Hayase, S. B. Kim, and H. Kato, Agric. Biol. Chem., 50,1951-1957 (1986).
8. F. Hayase, Nippon Nôgeikagaku Kaishi (in Japanese), 61. 970-973 (1987)
9. J.-L. Luche, J. Am. Chem. Soc., 100, 2226-2227 (1978).
10. P. M. Diamond, S. E. Dinizo, R. W. Freerksen, R. C. Haltiwanger, and D. S. Watt, J. Chem. Soc., Chem. Commun., 1977, 298-299.