Kazuko Namiki

Chemiluminescence Developed at An Early Stage of the Maillard Reaction

Summary Due to the fact that a fairly stable free radical was observed to form at an early stage of the Maillard reaction, we examined development of chemiluminescence (CL) in the Maillard reaction using a highly sensitive photon counting system. It was demonstrated that marked CL developed generally at an early stage in the Maillard reaction prior to browning. The CL intensity followed the order methyl glyoxal >> glyoxal > xylose > glucose for the carbonyls, and alkylamine > lysine > β-alanine > α-alanine for the amino compounds. CL was observed even at pH 6.0 and increased markedly with increases in pH. These features are almost the same as those observed for free radical formation and browning. CL was negligible in Ar or N2 and greatly increased in air; it was suppressed by addition of ascorbic acid or cysteine. The mechanism by which CL develops is not yet clear but is assumed to be attributable to the production of electronically excited species through the reaction of oxygen with the free radical product and/or Schiff base product formed at an early stage in the reaction.

Basic Studies on the Production of Yakifu. VI. Effect of Starch on Specific Volume of Yakifu.

でん粉11種類と化工でん粉12種類を用いて焼麩の比容積に及ぼす影響について検討し,以下の結果を得た.(1) でん粉を合わせ粉としたとき,焼麩の比容積はアミロース含量が高いほど小さかった.(2) 焼麩の比容積とでん粉の貯蔵部位(根茎でん粉か種子でん粉か),膨潤度,及びpH値との間には相関関係が認められなかった.(3) アミログラフで,粘度上昇開始温度が示されなかったでん粉を合わせ粉とした場合にはほとんど膨化しなかった.しかし,膨化しなくてもアミログラフで粘度上昇開始温度が示されたでん粉もあり,加熱過程の粘度特性と比容積との間には相関性が認められなかった.(4) 化工でん粉の影響は化工方法によって異なり,エステル化でん粉の比容積はでん粉より大きかったが,エステル化+架橋化,架橋化,エーテル化+架橋化の順で低下した.(5) 各種でん粉を使用することにより,比容積の異なる焼麩を得ることができた.焼麩の性状に適したでん粉の選択と組み合わせを工夫することによって合わせ粉として使用できることが確認された.