Antioxidative effects of glycosyl-ascorbic acids synthesized by maltogenic amylase to reduce lipid oxidation and volatiles production in cooked chicken meat

Soo B. Lee, Ki Chang Nam, Sung-Joon Lee, Jong H. Lee, Kuniyo Inouye, Kwan H. Park

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Glycosylated ascorbic acids were synthesized by using the transglycosylation activity of Bacillus stearothermophilus maltogenic amylase with maltotriose to show effective antioxidative activity with enhanced oxidative stability. The modified ascorbic acids comprised mono-and di-glycosyl transfer products with an α-(1,6)-glycosidic linkage. The antioxidative effects of the glycosyl derivatives of ascorbic acid on the lipid oxidation of cooked chicken breast meat patties were compared, and the synergistic effect when combined with α-tocopherol was determined in terms of thiobarbituric acid-reactive substances (TBARS) and volatiles production during storage. The results indicate that the glycosylated ascorbic acids had very effective antioxidative activity in preventing lipid oxidation, and were better in their synergistic effect in comparison to authentic ascorbic acid, with maltosyl-ascorbic acid being the most effective. Volatiles production was highly correlated with the TBARS values in the lipid oxidation of cooked meat. The antioxidative effect preventing the production of volatiles was particularly strong on pentanal, fairly strong on propanal and butanal, and not at all on ethanal. Propanal, pentanal, and the total volatiles thus provided a good representation of the lipid oxidation status of cooked chicken meat.

Original languageEnglish
Pages (from-to)36-43
Number of pages8
JournalBioscience, Biotechnology and Biochemistry
Volume68
Issue number1
DOIs
Publication statusPublished - 2004 Jan 1
Externally publishedYes

Fingerprint

glucan 1,4-alpha-maltohydrolase
ascorbic acids
Meats
chicken meat
amylases
Meat
Ascorbic Acid
Chickens
lipid peroxidation
Lipids
Oxidation
ascorbic acid
thiobarbituric acid-reactive substances
Thiobarbituric Acid Reactive Substances
antioxidant activity
glycosidic linkages
maltotriose
Geobacillus stearothermophilus
patties
breast meat

Keywords

  • Antioxidant
  • Bacillus stearothermophilus maltogenic amylase
  • Glucosyl-ascorbic acid
  • Lipid oxidation
  • Maltosyl-ascorbic acid

ASJC Scopus subject areas

  • Food Science
  • Biochemistry, Genetics and Molecular Biology(all)
  • Biochemistry
  • Biotechnology
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology

Cite this

Antioxidative effects of glycosyl-ascorbic acids synthesized by maltogenic amylase to reduce lipid oxidation and volatiles production in cooked chicken meat. / Lee, Soo B.; Nam, Ki Chang; Lee, Sung-Joon; Lee, Jong H.; Inouye, Kuniyo; Park, Kwan H.

In: Bioscience, Biotechnology and Biochemistry, Vol. 68, No. 1, 01.01.2004, p. 36-43.

Research output: Contribution to journalArticle

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