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Maillard Browning Reaction of D-Psicose as Affected by Reaction Factors  

Baek, Seung-Hee (Department of Food and Nutrition, Hanyang University)
Kwon, So-Young (Department of Food Engineering, Dankook University)
Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
Baek, Hyung-Hee (Department of Food Engineering, Dankook University)
Publication Information
Food Science and Biotechnology / v.17, no.6, 2008 , pp. 1349-1351 More about this Journal
Abstract
This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on the Maillard browning reaction of D-psicose and glycine mixture and compared browning color intensity with those of other sugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1 M) and glycine (0.1 M) mixture was heated at $70-100^{\circ}C$ for 5 hr, the absorbance at 420 nm increased with increasing reaction temperature and time. The Hunter a, b values, and color difference (${\Delta}E$) increased with increasing D-psicose concentration and pH within the range of pH 3-7 except at pH 6, while the L value decreased. The rate of Maillard browning reaction was in order of D-tagatose>D-psicose $\fallingdotseq$ D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures was higher than that of the D-psicose-acidic amino acids.
Keywords
D-psicose; sweetener; Maillard browning reaction;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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