Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different<i><scp>D</scp></i>-Aldohexoses

Sun, Yi; Hayakawa, Shigeru; Chuamanochan, Melin; Fujimoto, Machiko; Innun, Aree; Izumori, Ken

doi:10.1271/bbb.70.598

Cited by 63 publications

(42 citation statements)

References 34 publications

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“…Thus among ice cream extracts containing 17.5 mg/ml of added WPI, those extracted from WPI glycated with the rare sugars All and Psi had the highest antioxidant activity of all of the glycated WPI samples. MRPs have been found to have a higher radical scavenging activity compared to the native protein (Chevalier et al, 2001) and MRPs of protein conjugated to All were shown to have the highest antioxidant activity of all MRPs conjugated with D-aldohexoses (Sun et al, 2006a;Sun et al, 2006b). …”

Section: Resultsmentioning

confidence: 99%

“…The configuration of the sugar is expected to have a greater effect on antioxidant activity than the number of sugar molecules attached to glycated proteins. It has been suggested (Sun et al, 2006a) that the configuration of the OH group of a sugar around the C-3 position plays an important role in the development of antioxidant activity. The fact that WPI glycated with Psi or All showed a higher antioxidant activity than WPI glycated with Glc or Fru in this study supports the importance of the configuration of the C-3 OH group for antioxidant activity.…”

Section: Resultsmentioning

confidence: 99%

“…There has been much research concerning the properties of proteins glycated with rare sugars. Some examples are ovalbumin glycated with rare ketohexose and rare aldohexose that was found to improve gel properties and have strong antioxidant activity (Sun et al, 2004a;Sun et al, 2004b;Sun et al, 2006a) and α-lactabumin glycated with allose also showed high antioxidant activity (Sun et al, 2006b). Thus proteins glycated with rare sugars may have a useful application to improve the functional properties and antioxidant activity of food products.…”

Section: Introductionmentioning

confidence: 99%

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Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Puangmanee

Hayakawa

Sun

et al. 2008

FSTR

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Puangmanee

Hayakawa

Sun

et al. 2008

FSTR

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“…To improve functional properties of proteins including their emulsifying ability, chemical modifications have often been made. Over the past few years, there has been growing interest in the modification of proteins with sugars through the Maillard reaction [4][5][6][7][8][9][10][11][12][13][14] ; a complex network of non-enzymatic reactions between reducing sugars and protein amino groups (see ). At an early stage of the Maillard reaction, amino groups in proteins react with carbonyl groups of sugars to give 1-amino-1-deoxy-ketose, known as the Amadori compound 15) .…”

Section: Introductionmentioning

confidence: 99%

Bovine Serum Albumin-Sugar Conjugates through the Maillard Reaction: Effects on Interfacial Behavior and Emulsifying Ability

et al. 2008

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Bovine serum albumin (BSA) was employed as a model protein emulsifier to conjugate with aldohexose (D-glucose (Glc) or D-allose (All)) and sugar fatty acid ester (6-O-octanoyl-D-glucose (GlcC8)) through the Maillard reaction. It was found during the reaction that rate of decrease of free amino groups in BSA was almost the same for the BSA-sugar mixtures whereas browning and protein aggregation developed in the following order: Glc < All < GlcC8. It was thought that the rate of degradation of the Amadori compound could have been influenced by the OH-group stereochemistry at the C3 position of aldohexose, while denaturation of BSA by GlcC8 enhanced the browning and protein aggregation. To understand the emulsifying ability of the BSA-sugar conjugates, hexadecane-water interfacial tension and the oil droplet size of emulsions prepared by homogenizing hexadecane and aqueous solution of the conjugates were examined. BSA-GlcC8 showed greater improvement in interfacial and emulsifying activity than did BSA-Glc and -All. However, no improvement in emulsion stability was observed for any of the BSA-sugar conjugates, suggesting the weakness of the film formed at the oil droplet interface.

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“…Kemudian, absorbansi larutan diukur pada 517 nm. Kontrol dibuat dengan cara yang sama dengan menggunakan aquades sebagai pengganti sampel (Sun et al, 2006). Besarnya aktivitas antioksidan atau penangkapan radikal dihitung dengan rumus : Absorbansi kontrol dikurangi dengan Absorbansi sampel kemudian dibagi dengan absorbansi kontrol dan dikalikan dengan 100 %.…”

Section: Analisis Antioksidanunclassified

Aktivitas Antioksidan, Ph, Viskositas, Viabilitas Bakteri Asam Laktat (Bal) Pada Yogurt Powder Daun Kopi Dengan Jumlah Karagenan Yang Berbeda

Pangestu¹,

Legowo²,

Al-Baarri

et al. 2017

JATP

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Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang *Korespondensi dengan penulis (albari@undip.ac.id) Artikel ini dikirim pada tanggal 4 Januari 2017 dan dinyatakan diterima tanggal 29 Mei 2017. Artikel ini juga dipublikasi secara online melalui www.jatp.ift.or.id. Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. Diproduksi oleh Indonesian Food Technologists® ©2017 AbstrakPenelitian ini bertujuan untuk menganalisa pengaruh penambahan karagenan pada yogurt powder daun kopi dan yogurt powder tanpa daun kopi. Penelitian dilaksanakan pada bulan September -Desember 2015 di Laboratorium Kimia dan Gizi Pangan Fakultas Peternakan dan Pertanian dan Laboratorium Terpadu, Universitas Diponegoro, Semarang. Yogurt dibuat dengan menggunakan bakteri asam laktat (BAL) Lactobacillus bulgaricus dan Streptococcus thermophillus dan setelah yogurt diinkubasi selama 4 jam, dilakukan penambahan 1-3% (v/v) karagenan, serta penambahan ekstrak daun kopi sebanyak 5% (v/v). Kemudian dilakukan pengeringan dengan suhu 50°C selama 20 jam dalam keadaan aseptis, masing-masing perlakuan diulang 4 kali. Parameter yang diamati adalah antioksidan, pH, viskositas, dan viabilitas BAL pada yogurt yang telah mengalami rehidrasi 10% (b/v). Hasil penelitian menunjukkan bahwa semakin banyak karagenan yang digunakan, menyebabkan semakin meningkatnya antioksidan dan viskositas yogurt powder yang telah diseduh. Ekstrak daun kopi juga terbukti dapat menyebabkan meningkatnya antioksidan dan viskositas yogurt powder yang telah diseduh. Penambahan karagenan dan daun kopi tidak mempengaruhi nilai pH, sedangkan pada viabilitas BAL penambahan karagenan dan daun kopi dapat melindungi BAL sekitar 5,78 -6,29 log CFU/ml. Kata kunci: daun kopi, karagenan, yogurt powder. Abstract This research was aimed to analyze the effect of the addition of carrageenan on a yogurt powder coffee leaves and yogurt powder without coffee leaves. The research was conducted in September - PendahuluanSaat ini daun kopi belum banyak dimanfaatkan dan hanya dianggap sebagai limbah pasca panen di bidang agroindustri kopi. Daun kopi bermanfaat untuk menurunkan tekanan darah tinggi, menghangatkan badan, menambah stamina dalam tubuh, dan dapat melancarkan saluran pernafasan. Daun kopi mengandung flavonoid, alkaloid, saponin, kafein, dan polifenol (Wulandari, 2014). Asam fenolik yang terkandung dalam daun kopi merupakan senyawa antioksidan yang dapat berfungsi menghilangkan radikal bebas di dalam tubuh. Antioksidan adalah zat yang dapat menunda atau mencegah terjadinya reaksi radikal bebas. Radikal bebas merupakan atom atau gugus atom apa saja yang memiliki satu atau lebih elektron tak berpasangan, apabila dibiarkan maka akan berpotensi menonaktifkan berbagai enzim dan mengganggu DNA tubuh sehingga terjadi mutasi sel yang merupakan awal timbulnya kanker (Astuti, 2009). Menurut Wulandari (2014) bahwa ekstrak daun kopi memiliki kandungan antioksidan sekitar 55,43 -89,78 %.Daun kopi ini bisa dijadikan sebagai minuman sedu...

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Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and DifferentD-Aldohexoses

Cited by 63 publications

References 34 publications

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Bovine Serum Albumin-Sugar Conjugates through the Maillard Reaction: Effects on Interfacial Behavior and Emulsifying Ability

Aktivitas Antioksidan, Ph, Viskositas, Viabilitas Bakteri Asam Laktat (Bal) Pada Yogurt Powder Daun Kopi Dengan Jumlah Karagenan Yang Berbeda

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