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Bioscience, Biotechnology, and Biochemistry Volume 70, 2006 - Issue 10
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Original Articles

Identification of a Novel Blue Pigment as a Melanoidin Intermediate in the D-Xylose-Glycine Reaction System

Shigeyuki SASAKIDepartment of Agricultural Chemistry, Faculty of Agriculture, Meiji University
,
Yoshinobu SHIRAHASHIDepartment of Agricultural Chemistry, Faculty of Agriculture, Meiji University
,
Kazuyuki NISHIYAMADepartment of Agricultural Chemistry, Faculty of Agriculture, Meiji University
,
Hirohito WATANABEDepartment of Life Science, Faculty of Agriculture, Meiji University
&
Fumitaka HAYASEDepartment of Agricultural Chemistry, Faculty of Agriculture, Meiji University
Pages 2529-2531 | Received 10 Mar 2006, Accepted 16 Jun 2006, Published online: 22 May 2014

Citations (12)

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Yoriyuki ONO, Hirohito WATANABE & Fumitaka HAYASE. (2010) Identification of the Blue Pigment Formed in a D-Glucose-Glycine Reaction System. Bioscience, Biotechnology, and Biochemistry 74:12, pages 2526-2528.
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Articles from other publishers (11)

Ning Yang, Shucheng Yang & Xing Zheng. (2022) Inhibition of Maillard reaction during alkaline thermal hydrolysis of sludge. Science of The Total Environment 814, pages 152497.
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Masatsune Murata. (2020) Browning and pigmentation in food through the Maillard reaction. Glycoconjugate Journal 38:3, pages 283-292.
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Masatsune Murata. (2020) Food Chemistry Study on Enzymatic Browning and the Maillard Reaction酵素的褐変ならびにメイラード反応に関する食品化学的研究 （令和元年度日本食品科学工学会学会賞）. Nippon Shokuhin Kagaku Kogaku Kaishi 67:1, pages 1-12.
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Lucas Michelão Martins, Samuel de Faria Vieira, Gabriel Baldo Baldacim, Bruna Andressa Bregadiolli, José Cláudio Caraschi, Augusto Batagin-Neto & Luiz Carlos da Silva-Filho. (2018) Improved synthesis of tetraaryl-1,4-dihydropyrrolo[3,2-b]pyrroles a promising dye for organic electronic devices: An experimental and theoretical approach. Dyes and Pigments 148, pages 81-90.
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Takeru Ohe, Kunihiko Moriyoshi, Takashi Ohmoto & Yurika Yoshimura. (2017) Effects of Mordant Treatment on Wool Fibers Colored by Maillard Reaction. Journal of Fiber Science and Technology 73:2, pages 34-41.
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Takeru Ohe & Yurika Yoshimura. (2013) Coloration of polyamide fibers in an aqueous solution by Maillard reaction. Textile Research Journal 84:5, pages 539-545.
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N. A. Michael Eskin, Chi-Tang Ho & Fereidoon Shahidi. 2013. Biochemistry of Foods. Biochemistry of Foods 245 289 .
He-Ya Wang, He Qian & Wei-Rong Yao. (2011) Melanoidins produced by the Maillard reaction: Structure and biological activity. Food Chemistry 128:3, pages 573-584.
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David J. Harvey. (2010) Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for the period 2005–2006. Mass Spectrometry Reviews 30:1, pages 1-100.
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Hana TOTSUKA, Konomi TOKUZEN, Hiroshi ONO & Masatsune MURATA. (2009) A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine. Food Science and Technology Research 15:1, pages 45-50.
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Fumitaka Hayase, Teruyuki Usui, Yoriyuki Ono, Yoshinobu Shirahashi, Tomomi Machida, Takashi Ito, Nozomu Nishitani, Kazuhito Shimohira & Hirohito Watanabe. (2008) Formation Mechanisms of Melanoidins and Fluorescent Pyridinium Compounds as Advanced Glycation End Products . Annals of the New York Academy of Sciences 1126:1, pages 53-58.
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