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All Journal Buletin Kimia
H. M. Mochtar
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Chemical Engineering, Chemistry & Bioengineering Chemistry

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Inhibitory Mechanisms Of Maillard Reaction Products Laksmi Laksmi; H. M. Mochtar
Indonesian Chemistry Letter Vol 2 No 1 (2002): Buletin Kimia
Publisher : Department of Chemistry

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (695.035 KB) | DOI: 10.29244/bk.2.1.19-23

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.
Co-Authors Laksmi Laksmi