Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 2
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- Pages.113-118
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- 1987
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- 0367-6293(pISSN)
Maillard Reaction in an Intermediate Moisture Model Food System
중간수분식품 모델계에서의 마이야르 반응에 관한연구
- Kim, Yun-Ji (Department of Food Engineering, Yonsei University) ;
- Choi, Hyeong-Taeg (Department of Food Engineering, Yonsei University) ;
- Yu, Ju-Hyun (Department of Food Engineering, Yonsei University) ;
- Oh, Doo-Hwan (Department of Food Engineering, Yonsei University)
- Published : 1987.04.01
Abstract
An intermediate moisture model food system was used to investigate the effects of water activity (Aw), temperature, pH and polyethyleneglycol (PEG) on the Maillard reaction. The initial molar ratio of glucose to lysine was varied from one half to four. The maximum Maillard reaction was obtained from an initial glucose/lysine molar ratio of approximately three. The rate of Maillard reaction showed a maximum in the range of water activity of a normal intermediate moisture food. 'the model food system was prepared to hold water activity range of 0.47-0.84 and the samples were held at various temperatures. The maximum browning rate occurred at an Aw value of approximately 0.89 at
중간수분식품 모델계를 사용하여 마이야르반응에 대한 Aw, 저장은도, pH, PEG첨가의 영향을 살펴 본 결과 다음과 같은 결론을 얻었다. 모델계의 초기 glucose와 Iysine의 mol비를 0.5에서 4까지 변화시켜 저장한 결과 mol비가 증가함에 따라 갈색화가 촉진되어 mol비 3까지 급격히 증가하였으며 그 이상에서는 큰 변화가 없었다. Aw의 영향을 살펴본 결과 중간수분식품의 Aw범위인
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