Earticle

초록

영어

This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on theMaillard browning reaction of D-psicose and glycine mixture and compared browning color intensity with those of othersugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1M) and glycine (0.1M) mixture washeated at 70-100oC for 5hr, the absorbance at 420nm increased with increasing reaction temperature and time. The Hunter a,b values, and color difference (∆E) increased with increasing D-psicose concentration and pH within the range of pH 3-7except at pH 6, while the L value decreased. The rate of Maillard browning reaction was in order of D-tagatose>D-psicose≒D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures washigher than that of the D-psicose-acidic amino acids.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Seung Hee Baek [ Department of Food and Nutrition, Hanyang University, Seoul 133-791, Korea ]
• So Young Kwon [ Department of Food Engineering, Dankook University, Cheonan, Chungnam 330-714, Korea ]
• Hyeon Gyu Lee [ Department of Food and Nutrition, Hanyang University, Seoul 133-791, Korea ]
• Hyung Hee Baek [ Department of Food Engineering, Dankook University, Cheonan, Chungnam 330-714, Korea ] 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