Mineral composition of seawater bittern nigari products and their effects on changing of browning and antioxidant activity in the glucose/lysine Maillard reaction

Applied Biochemistry and Biotechnology

Volumn 172, Issue 6, 2014, Pages 2989-2997

  Kuda, Takashi ^a   Yano, Toshihiro ^b  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; Browning; DPPH; Maillard reaction; Nigari; Seawater bittern

Indexed keywords

AMINO ACIDS; CHEMICAL REACTIONS; FREE RADICALS; GLYCOSYLATION; POSITIVE IONS;

ANTI-OXIDANT ACTIVITIES; BROWNING; DPPH; MAILLARD REACTION; NIGARI;

SEAWATER EFFECTS;

AMMONIUM SULFATE; ANION; CATION; CHLORIDE ION; GLUCOSE; LYSINE; MAGNESIUM CHLORIDE; MINERAL; NIGARI; SEA WATER; SEAWATER BITTERN; SODIUM SULFATE; UNCLASSIFIED DRUG; WATER;

ABSORPTION SPECTROSCOPY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; CRYSTALLIZATION; DPPH RADICAL SCAVENGING ASSAY; FOOD INDUSTRY; FOOD PROCESSING; GLYCATION; JAPAN; NONHUMAN; SOYBEAN; ULTRAVIOLET SPECTROSCOPY;

AMMONIUM SULFATE; ANTIOXIDANTS; BIPHENYL COMPOUNDS; FOOD HANDLING; GLUCOSE; HUMANS; LYSINE; MAGNESIUM; MAILLARD REACTION; OXIDATION-REDUCTION; PICRATES; SEAWATER; SOY FOODS; SULFATES; VOLATILIZATION;

EID: 84899489962     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-013-0722-0     Document Type: Article

References (34)

1. Ayoub, G. M., Merhebi, F., Acra, A., El-Fadei, M., & Koopman, B. (2000). Water Research, 34, 640-656.
2. Lychnos, G., Fletcher, J. P., & Davies, P. A. (2010). Desalination, 250, 172-178.
3. Tsai, S. J., Lan, C. Y., Kao, C. S., & Chen, S. C. (1981). Studies on the yield and quality characteristics of tofu. Journal of Food Science, 46, 1734-1737.
4. Haga, M., Niino, Y., Nishimura, H., & Seki, Y. (2005). Journal of Cookery Science of Japan, 38, 281-285.
5. Yokota, K., Kato, M., Lister, F., Ii, H., Hayakawa, T., Kikuta, T., Kageyama, S., & Tajima, N. (2004). Journal of the American College of Nutrition, 23, 506S-509S.
6. Venskutonis, R. P., Vasillauskalit, R., Galdikas, A., & Setkus, S. (2002). Food Control, 13, 13-21.
7. Wang, H. Y., Qian, H., & Yao, W. R. (2011). Food Chemistry, 128, 573-584.
8. Kuda, T., Hishi, T., & Maekawa, S. (2006). Food Chemistry, 98, 545-550.
9. Kuda, T., & Yano, T. (2009). LWT-Food Science and Technology, 42, 1070-1075.
10. Tuohy, K. M., Hinton, D. J. S., Davis, S. J., Crabbe, M. J. C., Gibson, G. R., & Ames, J. M. (2006). Molecular Nutrition & Food Research, 50, 847-857.
11. Kataoka, S. (2005). Journal of Bioscience and Bioengineering, 100, 227-234.
12. Kwak, E. J., & Lim, S. I. (2004). Amino Acid, 27, 85-90.
13. Matiacevich, S. M., Santagapita, P. R., & del Pilar-Buera, M. (2010). Food Chemistry, 118, 103-108.
14. Dwyer, J., Strrenburg, D., Tait, S., Barr, K., Batstone, D. J., & Lant, P. (2008). Water Research, 42, 4699-4709.
15. Yan, P. (2011). Experimental Gerontology, 46, 847-852.
16. Schöneich, C. (2005). BBA-Proteins and Proteomics, 1703, 111-119.
17. Fukai, M. U., & Nakamura, Y. (2008). Cancer Letter, 266, 37-52.
18. Kuda, T., Kunii, T., Goto, H., Suzuki, T., & Yano, T. (2007). Food Chemistry, 103, 900-905.
19. Kuda, T., & Ikemori, T. (2009). Food Chemistry, 112, 575-581.
20. Blois, M. S. (1958). Nature, 26, 1199-1200.
21. Zhu, Q. T., Hackman, R., Ensunsa, J. L., Holt, R. R., & Keen, C. L. (2002). Journal of Agricultural and Food Chemistry, 50, 6929-6934.
22. Gokmen, V., & Senyuva, H. (2007). Food Chemistry, 103, 196-203.
23. Ogimoto, M., Uematsu, Y., Kabashima, J., Suzuki, K., & Ito, K. (2006). Shokuhin Eiseigaku Zasshi, 47, 296-301.
24. Kanno, T., Kuda, T., An, C., Takahashi, H., & Kimura, B. (2012). LWT-Food Science and Technology, 47, 25-30.
25. Alves-Silva, J. M., dos Santos, S. M., Pintado, M. E., Perez-Alverez, J. A., Fernandez-Lopez, J., & Viuda-Martos, M. (2013). Food Control, 32, 371-378.
26. Kuda, T., Nakamura, S., An, C., Takahashi, H., Kimura, B., & Nishizawa, M. (2012). Applied Biochemistry and Biotechnology, 168, 928-935.
27. Yen, G. G., & Chen, H. Y. (1995). Journal of Agricultural and Food Chemistry, 43, 27-32.
28. DeGraft-Johnson, J., Kolodziejczyk, K., Krol, M., Nowak, P., Krol, B., & Nowak, D. (2007). Basic & Clinical Pharmacology & Toxicology, 100, 345-352.
29. Kuda, T., Tsunekawa, M., Hishi, T., & Araki, Y. (2005). Food Chemistry, 89, 617-622.
30. Moreles, F. J., & Jiménez-Pérez, S. (2001). Food Chemistry, 72, 119-125.
31. Rizzi, G. P. (2004). Journal of Agricultural and Food Chemistry, 52, 953-995.
32. Sumaya-Martinez, M. T., Thomas, S., Linard, B., Binet, A., & Guerard, F. (2005). Food Research International, 38, 1045-1050.
33. Bell, L. N. (1997). Food Chemistry, 59, 143-147.
34. Hu, H., Chen, W., Shi, Y., & Cong, W. (2006). Marine Pollution Bulletin, 52, 756-760.