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http://dx.doi.org/10.3746/jkfn.2006.35.5.583

The Non-Enzymatic Browning Reaction Occurred by Gamma Irradiation in Sugar-Lysine Aqueous Model Solution  

Lee, Ju-Woon (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Oh, Sang-Hee (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Eui-Hong (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National Univisity)
Kim, Kwan-Soo (Dept. of Applied Science, Graduate School of Chosun University)
Lee, Hyeon-Ja (Dept. of Food Nutrition & Culinary Science, Hankyoung National University)
Byun, Myung-Woo (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.5, 2006 , pp. 583-587 More about this Journal
Abstract
Aqueous solutions of sugar alone or in the presence of lysine were gamma irradiated at 0, 5, 10, 20 and 30 kGy at room temperature. Absorbances at 284 nm as an indicator of intermediate stage of non -enzymatic browning reaction increased with irradiation dose in both the solution of sugar or lysine alone and sugar-lysine mixed solution. Absorbances at 420 nm as indicator of browning increased in the irradiated sugar-lysine mixed solutions although no browning was observed in the irradiated solution of sugar or lysine alone. The degree of browning of the irradiated sugar-lysine mixed solution increased with irradiation dose and was dependent on the type of sugar. For sugar-lysine mixed solution irradiated at 30 kGy, the browning had the following order of intensity: sucrose>fructose>arabinose>xylose>glucose. However, the sugar loss of irradiated sugar lysine mixed solution had a following order of intensity: glucose>fructose>sucrose>xylose>arabinose. The reducing power of the non-reducing sugar, sucrose, was produced by gamma irradiation. The present results indicated that gamma irradiation leads to a non-enzymatic browning reaction (carbonyl-amine reaction) in an aqueous system.
Keywords
gamma irradiation; non-enzymatic browning reaction; sugar; lysine;
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