한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권4호
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- Pages.526-535
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- 1988
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- 0367-6293(pISSN)
옥수수 전분 및 자당에 의한 Casein 과 포도당 간의 갈변반응 저지효과
Effect of Preventing the Maillard Reaction between Casein and Glucose with Corn Starch and Sucrose
- Lee, Jong-Tae (Department of Food Engineering, Kyungnam University) ;
- Woo, Kang-Lyung (Department of Food Engineering, Kyungnam University)
- 발행 : 1988.08.01
초록
옥수수 전분에 의한 casein과 포도당간의 갈변반응 저지효과를 검토하기 위하여 반응물에 전분을 15% 첨가한 용액을 냉동 건조하여 전분 보호막을 설치하는 방법으로 casein만 보호한 경우, casein과 포도당을 동시에 보호한 경우, 동시보호시 자당을 첨가한 경우와 무보호 경우 등으로 구분하여 RH 67%, 저장온도
To estimate the effect of preventing the Maillard reaction between casein and glucose coated by freeze drying with corn starch slurry or mixture slurry of corn starch and sucrose, the reactants were treated into five groups of nonbrowning material(control), uncoated browning material, browning material coated casein alone with starch slurry, browning material coated both of reactants with starch slurry and browning material coated both of reactants with mixtrue slurry. All samples had a moisture content of about 15%. Browning reaction was carried out by storage for 30 days at