Inhibitory Mechanisms of Maillard Reaction Products

Laksmi Laksmi • H. M. Mochtar
Journal article Buletin Kimia • 2002

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Abstract

To determinine the inhibitory mechanism of antibacterial Maillard reaction products (PRM), heated mixtures containing GL (glukosa-tisin) and TU (molasses-urea) were were studied fcx their effect on uptake oxygen and iron solubility. It was found that the tested PRM had an inhibitory effect on the uptake of oxygen was observed. The PRM also had an effect on the solttbirity of iron in nutrient broth and in phosphate buffer. While the GL mixturereduced the solubility of iron it was increased by the TU mixture.

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Buletin Kimia

Buletin kimia adalah terbitan ilmiah berkala yang diterbitkan oleh Departemen Kimia FMIPA IPB. Bu... see more