Earticle

초록

영어

The objective of this study was to investigate the enolization reaction and the antioxidant activity of caramelization products (CPs) obtained by caramelization browning of glucose and fructose solutions prepared at a pH ranging from 7.0 to 12.0 at varying temperatures (80-180oC). The degradation of sugars rapidly increased at a high alkaline pH (10.0-12.0), and fructose degraded more rapidly than glucose (p<0.05). As the pH increased, the degree of sugar enolization was higher in fructose than in glucose. Browning and the formation of intermediate degradation products increased with the increase in heating temperatures. The browning development was dependent upon the type of sugar, and it was generally higher at alkaline pH than at neutral pH. The reducing power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of
the CPs increased with the increase in browning and formation of large amounts of intermediates. Therefore, the CPs with pronounced antioxidant activity can be prepared by heating fructose or glucose solutions that have a very alkaline pH to high temperatures.

목차

Abstract
 Introduction
 Materials and Methods
  Chemicals
  Preparation of CPs
  Determination of reducing sugar and enolization reaction
  Ultraviolet (UV) absorbance and browning determination
  Determination of DPPH radical scavenging activity
  Determination of reducing power
  Statistical analysis
 Results and Discussion
  Degradation of sugars and enolization reaction
  UV absorbance and browning of CPs
  DPPH radical scavenging activity of CPs
  Reducing power of CPs
 References

키워드

저자

• Ji-Sang Kim [ Department of Food and Nutrition, Kyung Hee University ]
• Young-Soon Lee [ Department of Food and Nutrition, Kyung Hee University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664