Extractions of Melanoidins in the Long- Ripenned Douchiba(DCB) and Analyses of Amino Acid Compositions in Its Peptide Skeltons

Abstract

Abstract: The contents of melanoidins in the long- ripenned Douchiba(DCB) fermented for 18 months in the amount of 4. 76%(dry basis) according to Hashiba’s method. The analyses of the amino acids in melanoidin fractions separated by optimized extraction procedures at ambient temperature showed that a part of the melanoidin skeleton was composed of peptide structure, in which the most reactive amino acids residues to form melanoidins mainly were aspartic acid, glutamic acid, arginine, lysine and proline.

Key words: long- ripenned Douchiba (DCB), melanoidin, isolations, amino acid compositions, Maillard reaction

QIN Li-Kang, DING Xiao-Lin. Extractions of Melanoidins in the Long- Ripenned Douchiba(DCB) and Analyses of Amino Acid Compositions in Its Peptide Skeltons[J]. FOOD SCIENCE, 2006, 27(1): 125-129.

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Extractions of Melanoidins in the Long- Ripenned Douchiba(DCB) and Analyses of Amino Acid Compositions in Its Peptide Skeltons

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