Art

J-GLOBAL ID：202002220579403040   Reference number：20A2240198

Effect of Sodium Bicarbonate on L-DOPA in Cooked Mucuna Bean Products

ムクナ豆を用いた調理品のL-DOPAの消長に及ぼす重曹添加の影響

Author (5)： KOORIYAMA TAKAKO (お茶の水女子大学) ,  IIJIMA KUMIKO (東洋大学) ,  EHARA MIZUKI (東洋大学) ,  KONISHI FUMIKO (女子栄養大学) ,  KASAI MIDORI (お茶の水女子大学)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 71  Issue： 6  Page： 392-400(J-STAGE)  Publication year： 2020 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *pulse (bean) ,  poison ,  alkali treatment ,  *sodium hydrogencarbonate ,  detoxication ,  additive effect ,  food additive ,  discoloration ,  *alimentary paste ,  food ingredient ,  cooking (food) ,  pasta production ,  amino acid ,  catecholamine ,  primary amine
Semi thesaurus term： *ムクナ豆 ,  detoxification ,  *toxic matter

Author keywords (10)： ムクナ豆 ,  L-DOPA ,  pH ,  麺 ,  重曹 ,  Mucuna bean ,  L-DOPA ,  pH ,  Noodle ,  Sodium bicarbonate

JST classification (4)： Food chemistry,nutritional value  (FJ01020J) ,  Food additives  (FJ10020H) ,  Flour products  (FJ04030P) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： L-Dopa

Reference (20)：

• 1) Adebowale, Y. A.; Adeyemi, A.; Oshodi, A. A. Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species. J. Food Chem.. 2005, Vol. 89, 37-48.
• 2) Siddhuraju, P.; Vijayakumari, K.; Janarhanan, K. Chemical composition and protein quality of the little-known legumes, Velvet bean (Mucuna pruriens (L.) DC.). J. Agric. Food Chem.. 1996, Vol. 44, 2636-2641.
• 3) Siddhuraju, P.; Becker, K. Nutritional and antinutritional composition, in vitro amino acid availability, starch digestibility and predicted glycemic index of differentially processed mucuna beans (Mucuna pruriens var. utilis) : an under-utilised legume. J. Food Chem.. 2005, Vol. 91, 275-286.
• 4) Bell, E. A.; Janzen, D. H. Medical and ecological considerations of L-Dopa and 5-HTP in seeds. Nature. 1971, Vol. 229, 136-137.
• 5) Daxenbicheler, M. E.; VanEtten, C. H.; Hallinan, E. A.; Earle, F. R. Seeds as sources of L-Dopa. J. Med. Chem.. 1971, Vol. 14, 463-465.

Terms in the title (4)： ムクナ ,  豆 ,  調理品 ,  重曹