본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

효소 처리된 닭고기 부산물에서 헝성된 pyrazines의 비교
Comparison of Pyrazines Formed in Chicken By-Products Hydrolyzed by Enzymes

손성희   (이화여자대학교 식품영양학과UU0001056  ); 조인희   (이화여자대학교 식품영양학과UU0001056  ); 김영석   (이화여자대학교 식품영양학과UU0001056  );
  • 초록

    To investigate the formation of pyrazines, by-products of chicken were hydrolyzed by protease/peptidase for 4, 8 and 24 hours, after which the hydrolysates were heated with glucose, fructose and xylose, respectively, at l80 $^{\circ}C$ for l00min. The formation of pyrazines showed a significant difference by quality and quantity according to the degree of protein hydrolysis. Especially, the formation of 2-methyl pyrazine and 2-ethyl-5-methyl pyrazine was considerably affected by, the degree of protein hydrolysis. Also, 3-ethyl-5-methyl pyrazine, 2-butyl-3-methyl pyrazine, 2-butyl-3,5-dimethyl pyrazine, methyl pyrazine, and 3-ethyl-5-methyl pyrazine were identified only in the hydrolysates for 24 hours.


  • 주제어

    protein hydrolysis .   enzyme .   pyrazine .   processed flavor .   Maillard reaction.  

  • 참고문헌 (18)

    1. Ashoor, SH and Zent, JB : Maillard browning of common amino acids and sugars. J. Food Sci., 49(2): 1206, 1984 
    2. Chen, J and Ho, CT : Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems. J. Agric. Food Chem., 47(2):643, 1999 
    3. Oh, YC, Hartman, TG and Ho, CT : Volatile compounds generatedfrom the maillard reaction of pro-gly, gly-pro, and a mixture of glycine and proline with glucose. J. Agric. Food Chem., 40(10):1878, 1992 
    4. Lahl, WJ and Braun SD : Enzymatic production of protein hydrolysates for food use. Food Technol., 48(3): 68, 1994 
    5. Baek, HH, Kim, CJ, Ahn, BH, Nam, HS and Cadwallader, KR : Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. J. Agric. Food Chem., 49(2):790, 2001 
    6. Jing, H and Kitts, DD : Chemical and biochemical properties of casein-sugar maillard reaction products. Food Chem. Toxicol., 40(7):1007, 2002 
    7. Takayuki, S and Richard, AB : Effect of time, temperature, and reactant ratio on pyrazine formation in model systems. J. Agric. Food Chem., 24(4):847, 1976 
    8. Acree, TE and Arn, H : Flavornet. http://www.nysaes.comell.edu/flavornet/. Cornell University, Geneva, 1997 
    9. Zhang, Y, Dorjpalam, B and Ho, CT : Contribution of peptides to volatile formation in the maillard reaction of casein hydrolysate with glucose. J. Agric. Food Chem., 40(12):2467, 1992 
    10. 채수규, 강갑석, 마상조, 방광웅, 오문헌, 오성훈 : 표준식품번석학. p.299, 지구문화사, 서울, 2002 
    11. Kim, KW : Development of burnt beef flavor from HVP using reaction flavor technology. Master's thesis. Dankook University of Korea, 2001 
    12. Kondjoyan, N and Berdague, JL : A Compilation of Relative Retention Iindices for the Analysis of Aromatic Compound, Laboratoire Faveur, Clermont-Ferrand, 1996 
    13. Yu, SS : Reaction flavor technique for generation of food flavor. Food Ind. Nutr., 6(1):27, 2001 
    14. Oh, YC, Shu, CK and Ho, CT : Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine. J. Agric. Food Chem., 39(9): 1553, 1991 
    15. Hwang, HI, Hartman, TG and Ho, CT : Relative reactivities of amino acids in pyrazine formation. J. Agric. Food Chem., 43(1):179, 1995 
    16. Adams, RP : Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectroscopy. Allured Publishing Co., Carol Stream, 2001 
    17. Hodge, JE : Dehydrated foods: Chemistry of browning reaction in model systems. J. Agric. Food Chem., 1(15): 928, 1953 
    18. van den DooI, H and Kratz, PD : A generalizationof the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. A, 11:463, 1963 
  • 이 논문을 인용한 문헌 (1)

    1. Ryu, Tae-hyun ; Kim, Jin-hee ; Shin, Jiyoung ; Kim, Hyeon-jeong ; Yang, Ji-young 2016. "Optimizing Maillard Reaction for Development of Natural Seasoning Source Using Oyster Hydrolysate" 생명과학회지 = Journal of life science, 26(11): 1269~1274     

 저자의 다른 논문

  • 조인희 (2)

    1. 2005 "Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)" Food science and biotechnology 14 (3): 392~398    
    2. 2005 "Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedure" Food science and biotechnology 14 (3): 428~432    
  • Kim, Young-Suk (19)

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • NDSL :
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 이용한 콘텐츠
이 논문과 함께 출판된 논문 + 더보기